Southwestern Chicory Salad

• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon white-wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon chili powder
• 1 navel orange
• 3 cups packed chicory (curly endive) or escarole, washed well, spun dry, and chopped
• 1 large vine-ripened tomato, cut into 1/2-inch pieces
• 1 avocado (preferably California), pitted, peeled, and cut into 1/2-inch pieces
• 1/2 small red onion, sliced thin

1. In a salad bowl stir together oil, vinegar, mustard, and chili powder.
2. With a sharp knife cut a slice from top and bottom of orange to expose flesh and arrange orange with a cut side down on a cutting board.
3. Cutting from top to bottom, remove peel and pith.
4. Cut sections free from membranes.
5. To dressing add orange sections and remaining ingredients and toss to coat.

extravirgin olive oil, whitewine vinegar, mustard, chili powder, orange, well, tomato, avocado, red onion

Taken from www.epicurious.com/recipes/food/views/southwestern-chicory-salad-10688 (may not work)