This vinaigrette can be used with any salad combination. I like to use this with frisee and butter lettuce. Sprinkle some Parmesan on top for added flavor!
Yield: 4 – 6 servings
1/4 cup of red wine vinegar
1/2 cup of EVOO
1.5 tablespoons of lemon juice
1 tablespoon finely chopped shallots
1 teaspoon salt
1 teaspoon honey
Freshly ground black pepper
1 bunch of frisee, coarsely chopped
1 whole butter lettuce head, coarsely chopped
1 half of a large avocado
1/2 cup of halved grape tomatoes
1/2 cup of halved red seedless grapes
1/4 cup of slivered almonds
For the vinaigrette, mix all the ingredients in a bowl and whisk aggressively until well blended. Salt to taste. Reserve in a jar.
In a large salad bowl, add 4 tablespoons of the dressing and mix in the avocado to create a thick consistency. The consistency will be to your preference, so if you prefer the dressing to be thinner, add a little more of the dressing. Add tomatoes and grapes and let sit in the mixture for 15 minutes. Taste for salt and pepper. Add the rest of the ingredients and toss. Serve and enjoy. The reserve vinaigrette can last up to a week in the fridge.