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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
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