I poached this recipe from my friend John Sarich and his latest book Chef in the Vineyard.  Even though I haven’t tested this myself, I know you can’t go wrong with anything this guy creates!  Oh, and while avocados and oranges may not be appealing to those in our colder climes, here in AZ it’s a balmy 91 degrees on Halloween….refreshing be good!!

 

 

 

 

 

 

Chef John Sarich’ Avacado and Orange Salad

 

For Dressing:

  • 1/4 Cup Olive Oil
  • Juice of 1/2 lemon
  • Juice of 1 lime
  • 2 cloves garlic, smashed
  • 1/2 t. dry mustard
  • 1/4 t. chili powder
  • 1/4 t. honey
  • Pinch Salt
  • Pinch Black Pepper

 

For Salad:

  • 2 heads Bibb lettuce
  • 1 large avocado, cut into thin wedges
  • 2 tomatoes, cut into wedges
  • 1 to 2 oranges, peeled and cut into segments
  • 1 red onion, cut into thin slices
  • 1 T. chopped fresh cilantro for garnish

 

Prepare dressing by putting all ingredients into a jar and shake well, or blend in a blender until smooth.

Place the lettuce on a plate.  Arrange the prepared avocado, tomatoes, oranges, and onion on top of the lettuce.  Garnich with cilantro and drizzle the salad with dressing just before serving.

John recommends these wines for pairing…Conn Creek Sauvignon Blanc, Napa Valley; or Stag’s Leap Wine Cellars Arcadia Vineyard, Chardonnay, Napa Valley