Avocado Salad with Eggs, Green Leaves, Radicchio and Mustard Vinegar

Ingredients

• 10 medium California avocados
• 15 large hard-boiled eggs
• 5 radicchio leaves
• 3 pounds combination of green leaves
• 5 medium tomatoes
• salad dressing (recipe follows)

Salad Dressing

• 16 oz extra virgin olive oil
• 2 tbsp Dijon mustard
• 1 medium yellow lemon (Sweet Meyer)
• 2 oz nut oil
• 3 medium eggs
• ½ tbsp salt
• ¼ tbsp white pepper
• 1 small bunch of chopped scallions

Directions

1. Place a combination of green leaves (already rinsed) in the middle of a plate.
2. Slice the eggs in half horizontally.
3. Discard the yolks.
4. Place three egg halves in the middle of the plate (in a "y" position).
5. Peel one avocado.
6. Cut avocado into small pieces and place on the eggs.
7. Place two slices of avocados on each side of the eggs.
8. Cut tomatoes into small pieces and place them between the slices of avocados.
9. Decorate the edge of the plate with radicchio chopped into very small pieces.

Salad Dressing

1. Mix and whip all the ingredients together.
2. Add dressing to taste.