As needed Roquefort Herb Vinaigrette (recipe follows)

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As needed Bacon Confit (recipe follows)

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12 heads sweet/mild baby lettuces (Lola Rossa, Green Leaf, Bibb, etc.), cleaned, separated into leaves

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2 each large Fresh California Avocados*, peeled, seeded, cut into 6 wedges

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As needed Granulated sugar as needed

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As needed Oil as needed

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1 shallot

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1 oz. wholegrain mustard

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2 oz. maple syrup

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4 oz. golden balsamic vinegar

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1 tsp. sea salt

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1/4 tsp. fresh ground black pepper

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4 oz. mild extra virgin olive oil

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4 oz. rice bran or canola oil

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1 Tbsp. fresh tarragon, chopped

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1 Tbsp. fresh marjoram, chopped

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4 oz. Roquefort cheese, crumbled

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1 lb. piece of Applewood-smoked slab bacon, cut 1" thick, rind removed

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.