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1/2 cup apple cider vinegar

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1 1/2 oz. molasses

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1 Tbsp. brown sugar

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1 Tbsp. diced shallots

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10 Tbsp. Dijon mustard

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1 1/2 cups canola oi

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1 cup chopped pecans

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1 Tbsp. packed, light brown sugar

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1 tsp. lightly beaten egg whites

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1 pinch kosher salt

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12 oz. Mixed salad greens

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3 Fresh California Avocado

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As needed Cracked Black 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.