- 1 pint raspberries
- 1/2 cup Champagne
- 1 cup canola oil
- 1/2 teaspoon olive oil
- 1/2 bunch fresh mint
- 2 bunches watercress
- 6 tomatoes
Peel and dice the avocados into large squares and set aside. Take the corn off of the husk and stir-fry in vegetable oil in a smoking hot wok until corn blackens. Let the corn cool and mix in with the avocado and roasted peppers.
To make the vinaigrette, combine all of the ingredients together in a blender and blend until combined.
Add the vinaigrette to the watercress and toss together.
To serve, place the watercress salad on the center of the plate, top with the avocado mixture and garnish with the diced tomatoes.