Endive, Celeriac & Avocado Salad - Andrew Zimmern

Ingredients

• 5 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon fine sea salt
• 1 medium celery root (about 1 pound), peeled and cut into 2-inch-long matchsticks
• 3 tablespoons Dijon mustard
• 2 tablespoons cider vinegar
• 2 tablespoons hazelnut oil
• 2 tablespoons peanut oil
• 1/4 cup heavy cream
• Kosher salt
• Ground white pepper
• 1 1/2 tablespoons minced chives
• 4 Belgian endives, trimmed and sliced crosswise 1/2 inch thick
• 2 Hass avocados—halved, pitted and scooped into 1/2-inch chunks