Endive & Bacon Salad with Avocado Dressing

• 1/2 Hass avocado, coarsely chopped
• 1/4 cup plus 2 tablespoons buttermilk
• 1 tablespoon white wine vinegar
• 1 small shallot, coarsely chopped
• 1 1/2 teaspoons minced flat-leaf parsley
• 1 small garlic clove, smashed
• 1/4 cup vegetable oil
• Kosher salt and freshly ground white pepper

• 3/4 pound applewood-smoked bacon
• 4 thin slices of sourdough bread
• 1 tablespoon extra-virgin olive oil
• 4 medium Belgian endives (1 pound), cut crosswise into 1-inch pieces
• 1/4 cup plus 1 tablespoon snipped chives
• Kosher salt and freshly ground pepper
• 1 Hass avocado, cut into thin wedges

1. MAKE THE DRESSING: In a blender, combine the avocado with the buttermilk, vinegar, shallot, parsley and garlic and process until smooth. With the machine on, add the vegetable oil in a thin stream and process until smooth. Season with salt and white pepper. 

2. MAKE THE SALAD: Preheat the broiler and position a rack 8 inches from the heat source. In 2 large skillets, cook the bacon over moderate heat, turning once, until browned and crisp, about 6 minutes. Drain the bacon on paper towels, then break it into 1-inch pieces. Brush the bread on both sides with the olive oil and broil until toasted, about 45 seconds per side. Cut each slice in half diagonally. 

3. In a large bowl, toss the endives with 1/4 cup of the chives and the bacon. Add 1/2 cup of the dressing and toss until evenly coated; refrigerate the remaining dressing to use within 3 days. Season the salad with salt and pepper. Arrange the toast on 4 large plates. Mound the salad on top and tuck in the avocado wedges. Sprinkle the salad with the remaining 1 tablespoon of chives and serve.

TIP: MAKE AHEAD The dressing can be refrigerated for up to 3 days.