Avocado, Blood Orange And Frissee Salad With Toasted Pecans And White Truffle Vinaigrette
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 556
- Total Fat
- 53
- Saturated Fat
- 6
- Carbohydrates
- 22
- Dietary Fiber
- 12
- Sugar
- 9
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 618
- Total: 11 min
- Prep: 11 min
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.