Avocado, Blood Orange and Frisee Salad with Toasted Pecans and White Truffle Vinaigrette

Ingredients

 * 1 Tbsp champagne vinegar
 * ¼ tsp dijon mustard
 * 1 Tbsp pure olive oil
 * 1 Tbsp virgin olive oil
 * 1 Tbsp white truffle oil
 * Salt as needed
 * Freshely ground pepper as needed
 * 1 California Avocado, cut in half
 * 1 Blood orange, cut into segments
 * 1 Cup frisee, torn
 * 1 Roma tomato, julienned
 * ½ 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.