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Endive and Avocado Salad with Tangerine Dressing

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Tangerine juice adds a lovely sweetness and slight floral note to the salad dressing but it is also delicious with freshly squeezed orange juice.

  1. 1/3 cup fresh tangerine
  2. 1/2 teaspoon finely grated tangerine
  3. 1 tablespoon extra-virgin olive oil
  4. 2 teaspoons sherry vinegar
  5. Salt and freshly ground pepper
  6. 3 Belgian endives-halved, cored and sliced crosswise 1/2 inch thick
  7. 3 Hass avocados, cut into 1-inch chunks
  8. 1 large scallion, thinly sliced
  9. 1/4 cup roasted salted pumpkin seeds (pepitas)
  1. In a small bowl, whisk the tangerine juice with the tangerine zest, olive oil and vinegar. Season the dressing with salt and pepper.
  2. In a large bowl, toss the endives with 1 tablespoon of the dressing and season with salt and pepper. Arrange the endives around the edge of a large platter. Add the avocados and the remaining dressing to the large bowl and toss gently with a rubber spatula. Arrange the avocados in the center of the platter. Scatter the scallion slices and pumpkin seeds over the salad and serve.
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