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
* freshly ground pepper as needed
1 California avocado, cut in half
1 blood orange, cut into segments
1 c. frisee, torn
1 roma tomato, julienned
½ c. toasted pecans
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 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