Make sure you buy the avocados a few days ahead of time. Place them together in a paper bag and leave at room temperature to ripen. They're ready to use when they yield to gentle pressure. I love the combination of flavors and textures in this easy salad.
Prep Time: 20 minutes
Ingredients:
- 1/3 cup extra virgin olive oil
- 3 Tbsp. white wine vinegar
- 1 Tbsp. lemon juice
- 2 Tbsp. Dijon mustard
- 1/2 tsp. dried thyme leaves
- 1/2 teaspoon sugar
- salt and white pepper to taste
- 1/2 cup chopped parsley
- 9 oz. pkg. frozen baby peas
- 2 heads endive lettuce
- 1/2 cup sliced green onions
- 1 bag baby greens lettuce mix
- 3 ripe avocados
- 1/2 cup crumbled feta cheese, if desired
Preparation:
In medium bowl combine olive oil, vinegar, lemon juice, mustard, salt, thyme, sugar, salt, pepper, and parsley and blend well with wire whisk.
Place the frozen peas in a colander and pour boiling water over them to thaw. Drain well. Add peas to the dressing; stir, cover, and refrigerate.
When ready to serve, clean endive and slice 1/4" thick across each bunch. Then toss with green onions and baby greens in a salad bowl. Peel and cube the avocado and place on salad. Then spoon on peas and all of the dressing. If using feta, crumble over salad, then serve immediately. Serves 6
