Description[]
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.