The Barefoot Contessa's Endive and Avocado Salad

• Dijon mustard↗1 1⁄2 tablespoons
• lemon juice, freshly squeezed↗1⁄4 cup
• olive oil↗4 -5 tablespoons
• kosher salt↗3⁄4 teaspoon
• black pepper, freshly ground↗1⁄2 teaspoon
• heads endive↗4
• ripe Hass avocadoes, peeled and seeded↗4

Step-by-step instructions

1. 1

   Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.

2. 2

   Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1" chunks. Cut the avocados into large pieces. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.