2) Remove 1cm from the stem end of each head of chicory, discard the core, and cut the rest across into 2cm chunks.
3) Cut the avocados into large dice or wedges. Toss the avocados and chicory with the vinaigrette. Season, to taste, and serve at room temperature.
Note: Haas avocados are the dark bumpy-skinned ones – the green smooth-skinned ones don't have nearly as much flavour.