As needed Vegetable oil, for frying

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3 Fresh California Avocados*, peeled, pitted and quartered

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As needed kosher salt

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24 cups lightly packed arugula

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6 grapefruit, peeled, segmented and seeded

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1 1/2 cups chopped, toasted almonds

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Roasted Garlic Citrus Vinaigrette (recipe follows)

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Whipped Goat Cheese (recipe follows)

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Herb Salad (recipe follows)

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Tempura Batter (recipe follows)

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1 1/4 cups peeled garlic cloves

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1 cup canola oil

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1 cup extra-virgin olive oil

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1/2 cup lemon juice

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1 orange, zested and juiced

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1/2 Tbsp. lemon zest

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1/2 cup lime juice

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1/4 cup sherry vinegar

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2 Tbsp. honey

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1 Tbsp. Dijon mustard

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1 Tbsp. chopped fines herbes

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As needed salt and ground black pepper

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1 1/2 lb. goat cheese, at room temperature

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3/4 cup crème fraîche

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1/4 cup Heavy Cream

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As needed salt and ground black pepper

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1/4 cup flat-leaf Italian parsley leaves

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1/4 cup fresh dill fronds

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1/4 cup fresh tarragon leaves

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1/4 cup fresh chive batons

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1/2 cup all-purpose flour

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2 Tbsp. cornstarch

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2 Tbsp. baking soda

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1 Tbsp. salt

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7 oz. soda water

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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.