4 (8-in.) baguettes

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4 (4-oz.) Spanish chorizo links, split in half lengthwise

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1 fennel bulb, trimmed of feathery greens and stalks, then halved and cored

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4 oz. arugula

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1/2 lemon

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2 Tbsp. Extra virgin olive oil

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As needed Salt, to taste

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2 ripe Fresh California Avocados, seeded, peeled and cut into thin slices

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1/4 cup Fennel Mayonnaise (see make-ahead recipe below)

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1 large egg yolk

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4 tsp. dry mustard

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2 tsp. cider vinegar

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2 tsp. brown sugar

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1 tsp. freshly squeezed lemon juice

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1 tsp. ground fennel seeds

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2/3 cup canola oil

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As needed Kosher salt, 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.