Endive and Avocado Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1.5 tablespoon dijon mustard 
• 3 heads endive 
• 3  haas avocados ripe peeled seeded
• 0.8 teaspoon kosher salt 
• 0.3 cup juice of lemon freshly squeezed 2 lemons
• 0.3 cup olive oil good

Equipment

• whisk

Directions

1. Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette.
2. Remove a 1/2-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks.
3. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season, to taste, and serve at room temperature.
4. Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.