Endive and Avocado Salad with Tangerine Dressing

• 1/3 cup fresh tangerine
• 1/2 teaspoon finely grated tangerine
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons sherry vinegar
• Salt and freshly ground pepper
• 3 Belgian endives-halved, cored and sliced crosswise 1/2 inch thick
• 3 Hass avocados, cut into 1-inch chunks
• 1 large scallion, thinly sliced
• 1/4 cup roasted salted pumpkin seeds (pepitas)

1. In a small bowl, whisk the tangerine juice with the tangerine zest, olive oil and vinegar.
2. Season the dressing with salt and pepper.
3. In a large bowl, toss the endives with 1 tablespoon of the dressing and season with salt and pepper.
4. Arrange the endives around the edge of a large platter.
5. Add the avocados and the remaining dressing to the large bowl and toss gently with a rubber spatula.
6. Arrange the avocados in the center of the platter.
7. Scatter the scallion slices and pumpkin seeds over the salad and serve.

fresh tangerine, tangerine, extravirgin olive oil, sherry vinegar, salt, avocados, scallion, pumpkin seeds

Taken from www.foodandwine.com/recipes/march-2008-endive-and-avocado-salad-with-tangerine-dressing (may not work)