Ingredients

• 1 Tbsp. champagne vinegar
• 1 Roma tomato, julienned
• 1 cup frisee, torn
• 1 Blood orange, cut into segments
• 1 Fresh, Ripe California Avocado, cut in half
• Freshly ground pepper as needed
• Salt as needed
• 1 Tbsp. white truffle oil
• 1 Tbsp. virgin olive oil
• 1 Tbsp. pure olive oil
• 1/4 tsp. Dijon mustard
• 1/2 cup toasted pecans

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Instructions

1. Mix the vinegar and mustard; season to taste with salt and pepper.
2. Slowly whisk in oils; reserve.
3. To assemble salad, cut each avocado half into 3 slices; fan around the outside perimeter of the plate.
4. Place the orange segments between the avocado slices; sprinkle both with salt and pepper.
5. Toss the frisee with 1/2 tablespoon of vinaigrette; place in the center of the plate.
6. Garnish with Roma tomato and toasted pecans; drizzle with remaining vinaigrette.