Prev Recipe Next Recipe

Save Recipe Print

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

Total:: 11 min
Prep:: 11 min

Yield:: 2 servings

Ingredients

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

Directions

Mix the vinegar and mustard; season to taste with salt and pepper.

Slowly whisk in oils; reserve.

To assemble salad, cut each avocado half into 3 slices; fan around the outside perimeter of the plate.

Place the orange segments between the avocado slices; sprinkle both with salt and pepper.

Toss the frisee with 1/2 tablespoon of vinaigrette; place in the center of the plate.

Garnish with Roma tomato and toasted pecans; drizzle with remaining vinaigrette.

My Private Notes

Name: Avocado, Blood Orange And Frissee Salad With Toasted Pecans And White Truffle Vinaigrette
Prep time: P0Y0M0DT0H11M0.000S
Total time: P0Y0M0DT0H11M0.000S
Yield: 2 servings
Ingredients: 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