A Good Winter Salad

(recipe from 101 Cookbooks)

1 delicata squash, seeded and sliced into thin crescents
6-8 heads little gem lettuces, leaves separated
2 endives, shredded
2 medium cloves garlic
1/8+ tsp. fine grain sea salt
5 Tbsp. melted butter (I used coconut oil)
big squeeze of lemon juice
1/2 cup toasted pepitas
2 ripe avocados, slivered

Heat the oven to 375F.  Toss the squash crescents with a splash of olive oil, and roast until deeply golden.  Remove from oven and set aside.

Crush the garlic with the salt into a paste with a mortar and pestle.  Work the melted butter into the garlic paste, and finish with a generous squeeze of fresh lemon juice.  Taste and add more salt if needed.

When you're ready to serve the salad, arrange the little gems and endives in a large bowl.  Drizzle with half of the butter and give a good toss.  Add the pepitas, avocados, and squash, and some dressing, and give another gentle toss.  Taste, and add more salt, and more dressing if needed.