Endive, Wild Arugula, Blood Orange, Avocado, Blackberries, Balsamic Vinegar and Mint

Serves 4

4 Endive
2 cups Wild or Baby Arugula
2 Blood Oranges or other orange
¾ cup fresh Blackberries
1 small to medium Avocado, cut in half lengthwise, pit removed*
2 ounces fresh chopped scallion
2 Tbsp. fresh chopped mint
2 ounces grated Pecorino cheese
3 oz. Extra Virgin Olive Oil
1 ½ oz. balsamic vinegar
salt and pepper

METHOD:
Cut the avocado through to the pit lengthwise around the entire avocado with a small paring knife. Place the half with the pit attached on the cutting board. Hit the pit with the sharp edge of the knife and “unscrew” the pit. Take the paring knife and cut the flesh both lengthwise and crosswise, three or four cuts each way1/3 inch apart. Use a spoon and remove the avocado from the skin and place it in a large salad bowl.

Remove 3 or 4 of the outer leaves from each endive. Cut the endive lengthwise. Lay the cut halves on a cutting board and slice the endive the long way. Place the blackberries into the bowl and gently crush them with a fork. Not too fine. Peel the oranges whether by hand or by using a knife to remove the ends and then the peel. Cut the oranges into thin slices no more than ¼ inch thick. Add the cut oranges, the endive, the chopped scallions, the diced avocado, the chopped mint, the arugula, the pecorino, the olive oil, salt, pepper, and vinegar to the bowl. Gently toss all of the ingredients together and incorporate completely. Serve in four individual portions on plates or in bowls.