Ingredients

  • 2 to 3 avocados, thinly sliced
  • 2 Tablespoons/ 30ml white wine or champagne vinegar
  • 2 teaspoons Dijon mustard
  • 4 Tablespoons/ 60ml extra virgin olive oil
  • 2 tablespoon fresh chives, finely chopped
  • 3 romaine hearts (1 pound), torn into bite-size pieces
  • Sea salt and freshly ground pepper to taste
  • 2 teaspoons fresh shallots, finely minced
  • ΒΌ cup/ 28g walnuts, lightly toasted and coarsely chopped

Ready In 15 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a large bowl, whisk the vinegar with the shallots and mustard.Gradually whisk in the olive oil until incorporated and season to taste with salt and pepper.
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Step 2

  • Add the romaine, chives and sliced avocados, toss well.Top with toasted walnuts and serve.
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