Chicory and avocado salad with tofu-dill dressing from The Tofu Cookbook by Becky Johnson

Ingredients

• 90 g/3½ oz/scant 1 cup walnut halves
• sea salt and ground black pepper
• 15 g/½ oz/½ cup dill, any tough stalks removed
• 50 g/2 oz rocket (arugula), washed and dried
• 2 large ripe avocados
• juice of ½ lemon
• 350 g/12 oz silken tofu
• 5 ml/1 tsp French mustard
• pinch of salt
• 50 ml/2 fl oz/¼ cup olive oil
• 1 small garlic clove, crushed
• juice of 1 lemon
• 5 ml/1 tsp clear honey
• 5 ml/1 tsp light soy sauce
• 3 chicory (Belgian endive) heads, leaves separated, washed and dried