Endive and Bacon Salad with Avocado Dressing

• 1/2 Hass avocado, coarsely chopped
• 1/4 cup plus 2 tablespoons buttermilk
• 1 tablespoon white wine vinegar
• 1 small shallot, coarsely chopped
• 1 1/2 teaspoons minced flat-leaf parsley
• 1 small garlic clove, smashed
• 1/4 cup vegetable oil
• Kosher salt and freshly ground white pepper
• 3/4 pound applewood-smoked bacon
• 4 thin slices of sourdough bread
• 1 tablespoon extra-virgin olive oil
• 4 medium Belgian endives (1 pound), cut crosswise into 1-inch pieces
• 1/4 cup plus 1 tablespoon snipped chives
• Kosher salt and freshly ground pepper
• 1 Hass avocado, cut into thin wedges

1. In a blender, combine the avocado with the buttermilk, vinegar, shallot, parsley and garlic and process until smooth.
2. With the machine on, add the vegetable oil in a thin stream and process until smooth.
3. Season with salt and white pepper.
4. Preheat the broiler and position a rack 8 inches from the heat source.
5. In 2 large skillets, cook the bacon over moderate heat, turning once, until browned and crisp, about 6 minutes.
6. Drain the bacon on paper towels, then break it into 1-inch pieces.
7. Brush the bread on both sides with the olive oil and broil until toasted, about 45 seconds per side.
8. Cut each slice in half diagonally.
9. In a large bowl, toss the endives with 1/4 cup of the chives and the bacon.
10. Add 1/2 cup of the dressing and toss until evenly coated; refrigerate the remaining dressing to use within 3 days.
11. Season the salad with salt and pepper.
12. Arrange the toast on 4 large plates.
13. Mound the salad on top and tuck in the avocado wedges.
14. Sprinkle the salad with the remaining 1 tablespoon of chives and serve.

avocado, buttermilk, white wine vinegar, shallot, flatleaf parsley, garlic, vegetable oil, kosher salt, bacon, thin slices, extravirgin olive oil, belgian, chives, kosher salt, avocado

Taken from www.foodandwine.com/recipes/endive-and-bacon-salad-with-avocado-dressing (may not work)