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

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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