AVOCADO, HEARTS OF PALM AND MANDARIN ORANGE SALAD WITH TOASTED PINE NUTS & GINGER COINTREAU CREAMY VINEGRETTE

1 HEAD OF BOSTON LETTUCE OR ESCAROLE

1 BELGUIN ENDIVE

1 RIPE HASS AVOCADO PEELED AND CUT INTO CUBES OR WEDGES

1 TABLESPOON TOSTED PINE NUTS

1 /2 CUP OF DRAINED MANDARIN ORANGES OR ORANGE WEDGES

1 HALF CUP OF HEARTS OF PALM CUT INTO ROUND PIECES

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DRESSING:

1 EGG CODDLED (HEATED IN HOT WATER FOR 3-4 MINUTES)

1 TEASPOON OF FRESH MINCED GARLIC

1/2 TEASPOON COLEMANS ENGLISH MUSTARD POWDER

1/2 TEASPOON OF SEA SALT

1/4 TEASPOON OF WORCESTERSHIRE SAUCE

1 CUP OF SUNFLOWER OIL

1 TABLEPOON OF FRESH LEMON JUICE

1& 1/2 TABLESPOONS OF COINTREAU (ORANGE LIQUIR)

1 TEASPOON OF FRESH GRATED PEELED GINGER

IN A FOOD PROCESSOR ADD IN EGG, GARLIC, MUSTARD, SALT, COINTREAU, WORCESTERSHIRE, GINGER, LEMON JUICE AND SMALL AMOUNT OF OIL.WHILE FOOD PROCESSOR IS ON. ADD REMAINING OIL SLOWLY INTO MIXTURE UNTIL DRESSING BECOMES CREAMY. MAKES ABOUT 1 CUP.

IN SMALL PAN ON MEDIUM HEAT, TOSS IN PINE NUTS AND TOAST QUICKLY, SAVE PINE NUTS IN SMALL BOWL.

IN A LARGE BOWL TEAR 1 HEAD OF BOSTON LETTUCE LEAFS, ADD IN SEPERATED PIECES OF CUT BELGIUN ENDIVE LEAFS, AND TOSS WITH HALF CUP OF DRESSING.

SERVE SALAD INTO INDIVDUAL SERVING PLATES.

TOP EACH SALAD WITH A FEW PIECES OF AVOCADO, MANDARIN ORANGE PIECES, HEARTS OF PALM & SPRINKLE ON PINE NUTS AND SERVE.

REMAINDER OF DRESSING CAN BE REFRIGERATED FOR 2-3 DAYS AND USED ON BLANCHED CHILLED ASPARAGUS.