1Tbsp.pure olive oil,
1Tbsp.virgin olive oil,
1Tbsp.white truffle oil,
*salt as needed,
*freshly ground pepper as needed,
1California avocado, cut in half,
1blood orange, cut into segments,
1roma tomato, julienned,
1Mix the vinegar and mustard; season to taste with salt and pepper. Slowly whisk in oils; reserve.
2To 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.
3Toss the frisee with ½ tablespoon of vinaigrette; place in the center of the plate. Garnish with roma tomato and toasted pecans; drizzle with remaining vinaigrette.
No Nutritional Information Available