AVOCADO, BLOOD ORANGE AND FRISEE SALAD

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AVOCADO, BLOOD ORANGE AND FRISEE SALAD image

Categories     Salad     Citrus     Side

Yield 2 servings

Number Of Ingredients 11

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 (or grapefruit) cut into segments
1 Cup frisee, torn
½ Cup toasted pecans

Steps:

  • 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 toasted pecans;drizzle with remaining vinaigrette.

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