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- 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
Slowly whisk in oils; reserve.
To assemble salad, cut each avocado half into 3 slices; fan around the outside perimeter of the plate.
Toss the frisee with 1/2 tablespoon of vinaigrette; place in the center of the plate.