Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)
Jazz Kitchen French Quarter Salad with Fresh California Avocado
|Apple Cider Vinaigrette|
|1/2||cup||apple cider vinegar|
|1 1/2||cups||canola oi|
|1||Tbsp.||packed, light brown sugar|
|1||tsp.||lightly beaten egg whites|
|12||oz.||Mixed salad greens|
|3||Fresh California Avocado|
|As needed||Cracked Black Pepper to Taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Apple Cider Vinaigrette
In a food processor or blender combine all ingredients except canola oil. Blend until fully incorporated. Slowly ad canola oil in a steady stream. Keep blending until vinaigrette is completely emulsified. Add salt and pepper to taste.
Preheat oven to 300 F. Combine pecans, brown sugar, egg white and salt in a large mixing bowl. Scatter the pecans on a lined baking sheet, separating the pieces so they aren’t clumped together. Bake uncovered on the middle rack for 5 minutes. Stir pecans and bake for another 5 minutes or until pecans are dry to the touch. Remove from the oven, stir again and reserve until cool.
For the Salad
Toss greens in a large mixing bowl with vinaigrette and cracked black pepper. Divide the greens among 6 chilled salad plates. Arrange cherry tomatoes around salad and top with candied pecans. Finish each salad with ½ of a diced Fresh California Avocado and serve immediately.