Peach and Fresh California Avocado Salad
|As needed||Vinaigrette (recipe follows)|
|1||lb.||spring mix lettuce|
|2||Fresh California Avocados*, sliced|
|8||oz.||Goat cheese, crumbled|
|4||oz.||almond slivers, toasted|
|Vinaigrette (Yield: 1 1/4 cup)|
|6||oz.||Extra virgin olive oil|
|2||oz.||red wine vinegar|
|As needed||fresh herbs (parsley, dill, or rosemary), finely chopped, to taste|
|As needed||Salt and 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
- Whisk the honey and red wine vinegar together. Slowly whisk in the olive oil to emulsify. Add the chopped herbs and salt and pepper to taste.
- Toss the spring mix with enough vinaigrette to thinly coat the leaves.
- Place about 1 ½ ounces of greens on each chilled plate. Top greens with equal amounts of crumbled goat cheese, peach slices, avocado slices and toasted almonds. Serve.
*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.