Baby Spinach, Avocado and Endive Salad with Honey-Lime Dressing

Another green side dish!  Got this one out of the same magazine - Food & Drink Early Summer 2011
Never did get a picture before it was eaten - but salads are pretty standard.

Dressing
1/4 cup olive oil
3 tbsp lime juice
1 tbsp liquid honey
1/2 tsp Dijon Mustard
1 small garlic clove, minced
Salt and pepper to taste

Salad
1 large Belgian endive
1/2 cup mint leaves
8 cups baby spinach (2 L)
1 large ripe but firm avocado, diced
4 oz (125 g) Feta, crumbled

1. Whisk oil with lime juice, honey, Dijon, garlic, salt and pepper until blended.
2. Slice endive in half lengthwise.  Cut out and discard core.  Then thinly slice.  Stack mint leaves, then thinly slice.  Place both in a salad bowl along with spinach.  Toss.  Add avocado and feta.
3. Drizzle with as much dressing as you need to coat.  Toss gently.

Serves 4 to 6