This is somewhat upscale salad for an occasion or just as an everyday treat.
Mixed mesclun greens
Slices of Hass avocado
Sliced Bosc Pears
Pear Infused Balsamic Vinaigrette
1 Teaspoon Dijon Mustard (not needed if using Xanthan gum)
3 Tablespoons Alessi Pear Balsamic Vinegar2 (or more to taste)
2 Tablespoons Italian grape seed oil2 (Substitute peanut or corn oil)
½ Teaspoon onion powder
½ Teaspoon garlic powder
1 Teaspoon paprika
¼ Teaspoon aji Amarillo chili powder
1 Teaspoon sea salt
½ Teaspoon black pepper or more
1/8+ Teaspoon Xanthan gum3 powder (optional)
Refrigerate avocado slightly before slicing. Toss greens, pear slices in a little vinaigrette just enough to coat. Line each plate with greens mixture. Cut avocado in half, then peel and slice. Garnish plate with a fan of slices of Hass avocado. Spoon some the vinaigrette on the avocado.
1. Oil is available from Midtown Olive Press at The Shops at Friendly Center, 3354-141 West Friendly Ave. Greensboro, NC 27408, and (336) 315-6000. See their website: Midtown Olive Press
3. Xanthan gum is used as a thickener for salad dressing. A 1/2 teaspoon will thicken a cup of salad dressing, keeping the mixture more homogeneous. Use 1/8 teaspoon and a smidge more for this amount of dressing.