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Endive, Orange, Avocado
and Bacon Salad

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Endive, Orange, Avocado
and Bacon Salad
Gourmet February 1996

  1 tablespoon white-wine vinegar
1/4 teaspoon Dijon mustard
2 1/2 tablespoons extra-virgin olive oil
1 large navel orange
1 small firm-ripe avocado
(preferably California)
2 Belgian endives
3 slices bacon, cooked until crisp,
and crumbled fine

In a small bowl whisk together vinegar, mustard, and salt and pepper to
taste and whisk in oil in a stream until emulsified. With a sharp knife cut
peel and pith from orange and cut sections free from membranes. Cut sections into 1/2-inch pieces and add to orange. Trim endives and slice
thin crosswise. Add endives and dressing and toss salad lightly. Sprinkle
salad with bacon.
Serves 2.
 

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