Peach and Fresh California Avocado Salad

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Serves: 10

Ingredients
Instructions

As needed Vinaigrette (recipe follows) 1 lb. spring mix lettuce 2 Fresh California Avocados*, sliced 2 peaches, 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 2 oz. honey As needed fresh herbs (parsley, dill, or rosemary), finely chopped, to taste As needed Salt and pepper to taste

Vinaigrette:

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.

To Assemble:

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.