Endive, Orange, Avocado, and Bacon Salad

• 1 tablespoon white-wine vinegar
• 1/4 teaspoon Dijon mustard
• 2 1/2 tablespoons extra-virgin olive oil
• 1 large navel orange
• 1 small firm-ripe avocado (preferably California)
• 2 Belgian endives
• 3 slices bacon, cooked until crisp and crumbled fine

1. In a small bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil in a stream until emulsified.
2. With a sharp knife cut peel and pith from orange and cut sections free from membranes.
3. Cut sections into 1/2-inch pieces and transfer to a bowl.
4. Peel and pit avocado.
5. Cut avocado into 1/2-inch pieces and add to orange.
6. Trim endives and slice thin crosswise.
7. Add endives and dressing and toss salad lightly.
8. Sprinkle salad with bacon.

whitewine vinegar, dijon mustard, extravirgin olive oil, orange, avocado, endives, bacon

Taken from www.epicurious.com/recipes/food/views/endive-orange-avocado-and-bacon-salad-11368 (may not work)