Endive, Avocado & Pistachio Salad
5 tbsp rice vinegar
½ c. oil (canola or sunflower)
2 tbsp Dijon mustard
1 garlic clove, crushed
4 California Endive (2 red, 2 white)
2 avocados, cubed
1/2 cup of pistachios
Combine all ingredients in bowl and whisk together until emulsified.
1. Cut endive leaves crosswise in 1/2" pieces.
2. In a separate bowl dress and toss the endive.
3. Top the endive with the avocados and pistachios.