Frisee Avocado and Orange Salad

Frisee Avocado and Orange Salad

2 heads of frisée, trimmed and washed

1 large navel orange, cut into segments

½ small jicama, peeled and diced

2 avocados, thinly sliced

5 ounces raw pistachios

1 tablespoon honey or agave syrup

1 ½ tablespoon turbinado sugar

1 ½ tsp. smoked sea salt

2 tablespoons Champagne vinegar

1 tablespoon lemon juice

2 ¼ teaspoon sugar

1 tablespoon shallot, finely chopped

2 ¼ teaspoon Dijon mustard

1 cup olive oil

2 tablespoons lemon zest

Salt and pepper to taste

1.       Preheat oven to 350°F.

2.       Line a sheet pan with parchment.

3.       Spread pistachios in single layer on pan and toast for 7 minutes.

4.       Let cool and then add honey.

5.       Mix to coat evenly and spread in a single layer.

6.       Add sugar and salt to coat evenly. 

7.    Bake for an additional 7-10 minutes. Let cool before using.

8.       Add all ingredients except oil and 1 tablespoon of the lemon zest to a food processor.

9.       Process and then slowly add the oil.

10.   Whisk in the remaining zest, adding salt and pepper to taste.

11.   Toss frisée, orange segments and jicama with enough vinaigrette to evenly coat.

12.   Add salt and pepper to taste.

13.   Pile and arrange ¼ of salad on each plate.

14.   Sprinkle each salad with 1 ounce of candied pistachio and then add a fanned avocado half.

15.   Season avocado with sea salt if desired. Serve.