3 Tbsp. Herbed Dijonnaise (recipe follows)

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4 slices rustic bread, such as a sweet batard

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4 1 oz. slices cooked bacon

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2 medium tomatoes, sliced

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1/2 Fresh California Avocado*, sliced into six slices

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1 cup Arugula Mix (recipe follows)

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1 pinch kosher salt

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As needed Olive oil spray

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3 cups Dijon mustard

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1 1/2 cups Aioli (recipe follows)

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3/4 cup chopped fresh thyme or 4-1/2 Tbsp. Herbes de Provence

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3 egg yolks, room temperature

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3 Tbsp. water

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3 Tbsp. lemon juice

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3 Tbsp. Dijon mustard

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4 cloves garlic, minced

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2 cups olive-canola blend oil

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2 tsp. salt

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18 cups arugula

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1/2 cup olive oil, extra virgin preferred

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10 Tbsp. apple cider vinegar

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1/2 tsp. cracked black pepper

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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.