- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon chili powder
- 1 navel orange
- 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
- 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.