Avocado, Blood Orange And Frissee Salad With Toasted Pecans And White Truffle Vinaigrette

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  • Total: 11 min
  • Prep: 11 min
  • Yield: 2 servings
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1 Tbsp. champagne vinegar

1 Roma tomato, julienned

1 cup frisee, torn

1 Blood orange, cut into segments

1 Fresh, Ripe California Avocado, cut in half

Freshly ground pepper as needed

Salt as needed

1 Tbsp. white truffle oil

1 Tbsp. virgin olive oil

1 Tbsp. pure olive oil

1/4 tsp. Dijon mustard

1/2 cup toasted pecans


  1. Mix the vinegar and mustard; season to taste with salt and pepper.
  2. Slowly whisk in oils; reserve.
  3. To assemble salad, cut each avocado half into 3 slices; fan around the outside perimeter of the plate.
  4. Place the orange segments between the avocado slices; sprinkle both with salt and pepper.
  5. Toss the frisee with 1/2 tablespoon of vinaigrette; place in the center of the plate.
  6. Garnish with Roma tomato and toasted pecans; drizzle with remaining vinaigrette.