Avocado and Endive Salad

• 4 heads Belgian endive
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon red-wine vinegar
• 3 tablespoons vegetable or peanut oil
• Salt and freshly ground pepper to taste
• 1 ripe unblemished avocado

1. Trim off the bottoms of the endive.
2. Cut them in 2-inch lengths.
3. Drop them in cold water and drain well.
4. In a salad bowl, blend the lemon juice, mustard, vinegar, oil, salt and pepper with a wire whisk until smooth.
5. Set aside.
6. When ready to serve, peel the avocado and slice it in half.
7. Discard the pit and cut the avocado lengthwise into slices 1/2 inch thick.
8. Add the endive and avocado to the salad bowl and toss.
9. Serve on chilled salad plates.

endive, lemon juice, mustard, redwine vinegar, vegetable, salt, avocado

Taken from cooking.nytimes.com/recipes/4632 (may not work)