This is basically a clean-out-fridge salad. So depending on what whatsoever greens or leftover in the fridge, you can mix and match so many different ingredients to make delicious and light meals.
- Whisk together plain yogurt, walnut oil, mustard, honey, and red wine vinegar until smooth. Season to taste with salt and pepper. Cover and chill until ready for use.
- Cut the ends off endives, separating leaves. Arrange Belgian endive, orange sections and avocado slices in a serving bowl. Scatter with the olive rings, grape tomato halves, and onion strips. Drizzle the dressing over and serve with some bread.