2 heads of frisée, trimmed and washed

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1 large navel orange, cut into segments

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1/2 small jicama, peeled and diced

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2 Fresh California Avocados**

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4 oz. Candied Smoked Pistachios (recipe follows)

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Creamy Meyer Lemon Vinaigrette (recipe follows)

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5 oz. raw pistachios

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1 Tbsp. light corn syrup

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1 1/2 Tbsp. demerera or turbinado sugar

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1 1/2 tsp. smoked sea salt

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2 Tbsp. champagne vinegar

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1 Tbsp. Meyer lemon juice

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2 1/4 tsp. sugar

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1 Tbsp. shallot, finely chopped

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2 1/4 tsp. Dijon mustard

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1 egg yolk

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8 oz. olive oil/vegetable oil blend

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2 Tbsp. Meyer lemon zest

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As needed Salt and pepper to taste

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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.