4 heads Belgian endive
1 avocado, peeled and sliced
3 tablespoons vegetable oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Rinse endive; pat dry and trim ends. Arrange endive and
avocado on individual salad plates; drizzle with dressing. Serve
Dressing: Combine dressing ingredients in a jar. Cover
tightly; shake vigorously.
Yield: 4 servings.
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