Can be prepared in 45 minutes or less.

Ingredients

　　1 1/2 tablespoons extra-virgin olive oil

　　1 tablespoon white-wine vinegar

　　1/2 teaspoon Dijon mustard

　　1/4 teaspoon chili powder

　　1 navel orange

　　3 cups packed chicory (curly endive) or escarole, washed well, spun dry, and chopped

　　1 large vine-ripened tomato, cut into 1/2-inch pieces

　　1 avocado (preferably California), pitted, peeled, and cut into 1/2-inch pieces

　　1/2 small red onion, sliced thin

　　In a salad bowl stir together oil, vinegar, mustard, and chili powder. With a sharp knife cut a slice from top and bottom of orange to expose flesh and arrange orange with a cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Cut sections free from membranes. To dressing add orange sections and remaining ingredients and toss to coat.