For the salad:
4 heads Belgian endive
2 medium avocados
Kosher salt
For the vinaigrette:
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
1/4 cup olive oil
2 tablespoons honey
1/3 cup 1-inch pieces fresh chives
1/2 teaspoon kosher salt
For the salad: Separate the endives into individual leaves and place them in a large bowl.
Pit and peel the avocados. Cut each lengthwise into 8 pieces. Set the avocado slices on a plate and sprinkle with salt; set aside.
For the vinaigrette: Whisk all the ingredients together in a small bowl.
Drizzle some of the vinaigrette over the endive and toss gently to coat. Transfer to a serving platter and add the avocado slices. Drizzle with more vinaigrette as desired and serve immediately.
Reprinted with permission from Pure Delicious by Heather Christo, copyright (c) 2016 by arrangement with Pam Krauss Books and Avery Books, members of Penguin Group (USA) LLC, A Penguin Random House Company.