Endive and Avocado Salad

• 1 1/2 tablespoon Dijon mustard
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 heads endive
• 3 ripe Haas avocados, peeled and seeded

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.
4. Toss the avocados and endive with the vinaigrette.
5. Season, to taste, and serve at room temperature.
6. Note: Haas avocados are the brown ones from California.
7. The green ones don't have nearly as much flavor.

mustard, freshly squeezed lemon juice, olive oil, kosher salt, freshly ground black pepper, endive, avocados

Taken from www.foodnetwork.com/recipes/ina-garten/endive-and-avocado-salad-recipe.html (may not work)