Avocado, Blood Orange And Frissee Salad With Toasted Pecans And White Truffle Vinaigrette
- Total: 11 min
- Prep: 11 min
- Yield: 2 servings
- 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.
