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

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Description Edit

Ingredients Edit

Directions Edit

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.

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