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La Belle Cuisine
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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