Ingredients
1 avocado, halved and pitted
1/2 cup walnut oil
1 to 1 1/2 tablespoons lemon juice
1 tablespoon hot Dijon mustard
1 tablespoon chopped fresh fennel leaves
Salt and freshly ground black pepper
3 cups diced, cooked chicken
1 medium to large fennel bulb, finely diced (at least 1 1/2 cups)
Salt and freshly ground pepper
2 heads Belgian endive
2 tablespoons chopped parsley
Preparation
Scoop out the flesh from the avocado. Mash it in a bowl with a fork, then blend in the oil, lemon juice, mustard and fennel leaves. Season with salt and pepper to taste. Fold in the chicken and diced fennel and combine thoroughly. Season with salt and pepper to taste. Arrange the endive leaves around a platter or shallow bowl, mound the salad in the center and sprinkle with parsley.
