From: Cariss Trindade, Culinary Institute of America, Hyde Park, NY. Winner of the 2010 PMA Foodservice student recipe competition. Yield: 10 servings.
as needed, vinaigrette (recipe follows)
1 lb. spring mix lettuce
2 Fresh California Avocados*, sliced
2 fresh peaches, sliced
8 oz. goat cheese, crumbled
4 oz. almond slivers, toasted
Vinaigrette (yields 1¼ cup):
6 oz. extra virgin olive oil
2 oz. red wine vinegar
2 oz. honey
to taste, fresh herbs (parsley, dill, or rosemary), finely chopped
to taste, salt and pepper
For vinaigrette: Whisk the honey and red wine vinegar together. Slowly whisk in the olive oil to emulsify. Add the chopped herbs and salt and pepper to taste.
To assemble: Toss the spring mix with enough vinaigrette to thinly coat the leaves.
Place about 1½ ounces of greens on each chilled plate. Top greens with equal amounts of crumbled goat cheese, peach slices, avocado slices and toasted almonds. Serve.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.