Avocado Vinaigrette

• The Vinaigrette
• 1/2 cup olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• salt, to taste
• fresh ground black pepper, to taste
• The Avocado
• 2 firm ripe avocados
• 1 tablespoon lemon juice
• toasted bread, buttered and cut into triangles, to serve

1. The Vinaigrette: To make the vinaigrette, combine the olive oil, white wine vinegar, Dijon mustard and salt and pepper to taste in a screw top jar, and shake well to combine. Taste and adjust the seasoning, to taste.
2. The Avocado: Cut the avocados in half lengthways and gently twist the halves to separate. To remove the seed, insert a sharp knife into it, then twist and lift out.
3. Brush the surfaces with lemon juice and place the avocado halves on 4 serving plates, shake the dressing again and drizzle it evenly over the avocado halves.
4. Serve with buttered toast triangles (more traditional) or warm crusty rolls.
5. Notes: An avocado is ripe if it feels a little soft when held in your hand. To help ripen an avocado, put it in a paper bag with a ripe banana or apple and store in an airy spot. You can now buy avocados that don't discolour when cut, but are they, I wonder, genetically modified?

vinaigrette, olive oil, white wine vinegar, mustard, salt, fresh ground black pepper, avocado, firm ripe avocados, lemon juice, bread

Taken from www.food.com/recipe/avocado-vinaigrette-138310 (may not work)