Yields about 4 servings.
1 1/2 tsp. Dijon mustard
1/4 cup lemon juice
1/4 cup olive oil
pinch of salt and pepper
2 heads Belgian endive. If not available, use the chicory endive.
2 ripe avocados, peeled, seeded, cut into chunks
Wash and spin dry the endive.
Whisk together the mustard, lemon juice, olive oil, salt and pepper.
Remove 1/2 inch from the bottom of each endive.
Discard the core and cut the rest into 1 inch chunks. Put in a bowl.
Peel the avocado and remove the seeds. Cut into chunks.
Put the avocado into the bowl with the endive.
Whisk the dressing and add to the bowl.
Serve at room temperature.
Can also be refrigerated and served cold.