handful of olives(my favourite are Castelvetrano or Nocellara )
white (or red) wine vinegar
Slice the tops and bottoms of the orange (where the stem would be), so it sits flatly on your cutting board. You use a pairing knife to cut away the peel in pieces, cutting down, exposing the fruit without the pith. You will inevitably leave some fruit on the peel, don't worry, we'll use that! Once the orange is 'naked', slice into 1/4 inch thick rounds (see picture for finished piece). Squeeze the peels into a liquid measuring cup until you have about 1/4 cup of juice. Dispose of the rest of the peels.
Make the dressing: Top the juice with 1/4 cup of vinegar. Add 3/4 cup of olive oil (measuring cup with be at 1 1/4 cup). Dice half the shallot into the smallest dice you can. Add that to the measuring cup, season with salt and pepper, and whisk with a fork until well combined.
Chop the radicchio into ribbons, and the endives into 1 inch pieces, add to your bowl. Top with orange slices. Slice the remaining shallot half into thin half moons and add. Slice avocados and add those. Pit the olives by bashing down on the cutting board with the flat of your chefs knife, and sprinkle those in. Dress right before serving.
Note: to make this recipe even lower waste, first zest the oranges, and either add to the dressing, or save for another use.