Endive, Avocado & Pistachio Salad

Ingredients

Dressing:

5 tbsp rice vinegar

½ c. oil (canola or sunflower)

2 tbsp Dijon mustard

1 garlic clove, crushed

Salad:

4 California Endive (2 red, 2 white)

2 avocados, cubed

1/2 cup of pistachios

Instructions

Dressing: 

Combine all ingredients in bowl and whisk together until emulsified.

Salad:

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.