AVOCADO, BLOOD ORANGE AND FRISSEE SALAD WITH TOASTED PECANS AND WHITE TRUFFLE VINAIGRETTE

Avocado, Blood Orange And Frissee Salad With Toasted Pecans And White Truffle Vinaigrette image

Provided by Food Network

Time 11m

Yield 2 servings

Number Of Ingredients 12

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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

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 Roma tomato and toasted pecans; drizzle with remaining vinaigrette.