In a large mixing bowl add the zucchini, avocado, cherry tomatoes, corn, beets, radish, yellow pepper, orange pepper, shallot, and endive and fold to combine.
In a small mixing bowl add mint, chives, mustard and vinegar. Whisk in the walnut oil and then the olive oil. Season the dressing with salt and pepper.
Fold in the desired amount of dressing into the chopped salad and re-season as necessary.
Serve on a bed of Treviso and garnish with chive and mint.
Recipe copyright Emeril Lagasse, courtesy of MSLO, Inc.