4Haas avocado4 ripe, peeled and seeded Haas avocado
Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette.
Remove a half-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks. Cut the avocados into large dice or wedges. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.