About: dbkwik:resource/R-lVZT9_5DGZr0ngD-nw6g==

Property	Value
rdfs:label	Avocado, Blood Orange and Frisee Salad with Toasted Pecans and White Truffle Vinaigrette
rdfs:comment	Mix the vinegar and mustard; season to taste with salt and pepper. Slowly whisk in oils; reserve. To assemble salad, cut each avocado half into 3 slices; fan around the outside perimeter of the plate. Place the orange segments between the avocado slices; sprinkle both with salt and pepper. Toss the frisee with 1/2 tablespoon of vinaigrette; place in the center of the plate. Garnish with roma tomato and toasted pecans;drizzle with remaining vinaigrette.
dcterms:subject	Hass avocado Recipes Mustard seed Recipes Avocado Recipes Pecan Recipes Chicory Recipes Rum extract Recipes Blood orange Recipes Champagne vinegar Recipes
dbkwik:recipes/property/wikiPageUsesTemplate	dbkwik:resource/LxDW8bF52VuZP9Zmkqxn_g==
abstract	Mix the vinegar and mustard; season to taste with salt and pepper. Slowly whisk in oils; reserve. To assemble salad, cut each avocado half into 3 slices; fan around the outside perimeter of the plate. Place the orange segments between the avocado slices; sprinkle both with salt and pepper. Toss the frisee with 1/2 tablespoon of vinaigrette; place in the center of the plate. Garnish with roma tomato and toasted pecans;drizzle with remaining vinaigrette.