Ingredients:
- 4 heads Belgian endive
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sherry vinegar
- 1/4 teaspoon sea salt or kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons minced chives (optional)
- 1/4 sweet red onion, thinly sliced
- 2 tangelos, peeled, sectioned and halved lengthwise
- 1 avocado, peeled and thinly sliced
