Ingredients
1
1/2 tbsp extra-virgin olive oil
1
tbsp white-wine vinegar
3
cups packed chicory (curly endive) or escarole, washed well, spun dry, and chopped
1
large vine-ripened tomato, cut into 1/2-inch pieces
1
avocado (preferably California), pitted, peeled, and cut into 1/2-inch pieces
1/2
small red onion, sliced thin
Directions
1.
In a salad bowl stir together oil, vinegar, mustard, and chili powder. With a sharp knife cut a slice from top and bottom of orange to expose flesh and arrange orange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Cut sections free from membranes. To dressing add orange sections and remaining ingredients and toss to coat.
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