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

==Description==
 
===Ingredients===
* 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
==Directions==
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.
=== Other Links ===
== See also ==
Category:Avocado Recipes
Category:Blood orange Recipes
Category:Champagne vinegar Recipes
Category:Chicory Recipes
Category:Hass avocado Recipes
Category:Mustard seed Recipes
Category:Pecan Recipes
Category:Rum extract Recipes