Belgian Endive Salad with Avocado, Piave and Pistachio Aillade

Ingredients

• 1 each garlic clove, grated with a Microplane®
• ½ cup pistachios, whole
• 1 each anchovy, made into paste
• ½ cup pistachio oil
• ¼ each lemon zest
• 1 tablespoon tarragon, minced
• 1 teaspoon kosher salt
• ¼ cup fresh lemon juice
• 3 tablespoons Champagne vinegar
• ¼ cup shallot, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons kosher salt
• freshly ground black pepper, as needed
• ¼ cup extra virgin olive oil
• 8 heads white Belgian endive
• ½ lemon
• 3 each Hass avocados, small
• Extra virgin olive oil, as needed
• Maldon sea salt, as needed
• 1 chunk of Piave cheese
• 2 ½ tablespoons pistachios, roughly chopped