Company Alligator Pear

• 2 large, firm-ripe avocados
• Kosher salt
• 4 tablespoons chopped pitted Taggiasca olives packed in oil
• 1 serrano chile, sliced
• 1 large lemon, halved
• 2 cups baby arugula
• 1 1/2 tablespoons extra-virgin olive oil

1. Cut each avocado in half, remove the pits, and place each half on a salad plate.
2. Sprinkle each half lightly with salt and fill each cavity with 1 tablespoon chopped olives and a bit of the oil in which they are packed.
3. Sprinkle evenly with the sliced chile.
4. Squeeze 1 lemon half evenly over the avocado halves.
5. In a separate bowl, toss the arugula with the olive oil and 1 1/2 tablespoons juice from the remaining lemon half.
6. Sprinkle with salt.
7. Top each avocado half with the arugula salad and serve.

avocados, kosher salt, taggiasca, serrano chile, lemon, baby arugula, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/company-alligator-pear-383896 (may not work)