Avocado and Blue Cheese Salad

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Avocado and Blue Cheese Salad

Serves: 8


	Ingredients 1/2 cup olive oil 1/4 cup white wine vinegar 1/2 tsp grated lemon peel 2 Tbsp fresh lemon juice 2 Tbsp honey 2 garlic cloves, pressed 1 tsp salt 1-1/2 cups pecan halves 11/16 cup sugar, divided 2 California avocados, peeled and chopped 1/3 cup crumbled blue cheese 8 cups mixed salad greens

Method

Whisk together first 7 ingredients. Remove 3 tablespoons vinaigrette, reserving remaining vinaigrette.

Toss pecan halves with 3 tablespoons vinaigrette in a heavy-duty zip-top plastic bag; add 2 tablespoons sugar, tossing to coat. Spread pecans evenly onto a baking sheet. Bake at 350 degrees F for 10 minutes, stirring twice. Remove from pan; toss with remaining sugar, and cool.

Stir avocado and blue cheese into reserved vinaigrette. Arrange salad greens on individual plates; sprinkle with pecans, and drizzle with vinaigrette.

Courtesy of the California Avocado Commission.