Endive Salad with Citrus Vinaigrette

Servings: 6
From: The Pacific Fish Market
Embassy Suites San Diego Bay

Juice of 1/2 meyer lemon
Juice of 1/2 orange
Juice of 1/2 lime
1 Tbsp. rice vinegar
1 tsp. Dijon mustard
1/2 tsp. honey
1/4 cup grape seed oil
4 small endive heads, cut into 1-inch slices
1 bunch watercress
1 small ripe avocado, diced
2 Tbsp. chopped fresh chives
Whisk together the lemon, orange, and lime juices in a medium bowl. Add the vinegar, honey and mustard and mix well. Gradually add the olive oil, while whisking continuously until completely blended. Combine the endive, watercress, avocado, and chives in a large bowl. Add the vinaigrette and toss to coat evenly.
Served With: