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
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