- 1 tablespoons balsamic vinegar
- 1 teaspoon prepared Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 1 garlic clove peeled
- 4 slices white peasant bread
- 1 ripe haas avocado
- 1 ripe tomato
- Fresh cilantro sprigs for garnish
Make vinaigrette: In a medium bowl, with a whisk, beat together 1/2 tablespoon balsamic vinegar, mustard, salt, pepper. Add 1/2 tablespoon olive oil and beat until emulsified. Add the other 1/2 tablespoon of vinegar and 1 more tablespoon of olive oil and beat until emulsified. Top the mixture with the remaining 1 1/2 tablespoons of olive oil. Add the garlic clove. Refrigerate until ready to use.
On 1 slice each of bread layer sliced avocado and tomato. Drizzle the vinaigrette over sandwiches. Top with a sprig of cilantro.