Recipe - Ensalada De Naranja E Aguacate

One half tablespoon Lemon juice
1 One half tablespoon Sherry vinegar
Three fourths teaspoon Dijon mustard
One half teaspoon Freshly ground black pepper
One half teaspoon Salt
4 tablespoon Fruity Spanish olive oil
3 Oranges; peel and pith
removed, cut into segments
3 Avocados; preferably Haas
One half bn Fresh mint; leaves only

TOO HOT TAMALES SHOW #TH6205

In a small bowl, whisk together the lemon juice, vinegar, mustard, pepper,
and salt. Drizzle in the olive oil in a slow, thin stream, whisking all the
time until the dressing is emulsified.

Peel the avocados and cut them into segments approximately the same size as
the oranges. Combine the avocados and oranges in a bowl and toss them
gently with just enough dressing to coat. Mound some of the salad on each
plate and scatter some mint leaves over the top. Serve immediately.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 06, 1998