What you'll need:
1 tbs. dijon mustard
1/4 cup freshly squeezed lemon juice ( about 2 lemons)
1/4 cup olive oil
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 heads endive
3 ripe avocados, sliced lengthwise
1. In a large bowl, whisk together the mustard, lemon juice, olive oil, salt, and pepper (we have one of those fun milk frothers that does all of the work for you. You can find one here, from Target).
2. Peel the endive leaves and cut into chunks. Lay them on a large serving platter and set aside.
3. Next, peel, pit, and slice your avocados lengthwise and lay them across the endives.
4. Pour the vinaigrette over the top and serve immediately!