12 Frisée

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3 ripe, Fresh California Avocados* peeled, seeded and diced

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1 1/2 cups bacon (6 oz.), cooked, chopped

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3/4 cup blue cheese crumbles (3 oz.)

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3 cups cherry tomatoes (15 oz.), halved

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3 cups cucumber (12 oz.), sliced

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3/4 cup radishes (3 oz.), sliced

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1/2 cup lemon juice (4 oz.)

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1/4 cup extra virgin olive oil (2 oz.)

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2 tsp. salt

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1 cup mayonnaise (8 oz.)

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1/2 cup buttermilk (4 oz.)

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1/2 cup blue cheese crumbles (2 oz.)

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2 Tbsp. white wine vinegar (1 oz.)

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2 tsp. salt

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1/2 tsp. Worcestershire sauce

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1/2 tsp. hot sauce

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3 Tbsp. fresh dill (¼ oz.), chopped

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3/4 lb. loaf of French or Brioche bread cut into cubes

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3 Tbsp. extra virgin olive oil

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2 garlic cloves medium-sized, pressed

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1 Tbsp. parsley finely chopped

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1/4 tsp. salt

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1/4 tsp. black pepper freshly ground

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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.