Egremont Inn Avocado With Celery Seed Dressing

• 1 ripe avocado, peeled, halved and pitted
• 4 romaine lettuce leaves (or other salad greens, such as watercress, to cover 2 salad plates)
• 6 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon plain yogurt
• 34 tablespoon celery seed
• 12 teaspoon Dijon mustard
• 1 tablespoon sugar
• kosher salt or sea salt, to taste
• fresh ground black pepper, to taste
• 18-14 teaspoon cayenne pepper (optional)

1. For Salad: Slice each half avocado and arrange slices on greens.
2. For Dressing: Combine all ingredients with a whisk until well combined.
3. Place dressing in a jar or shaker.
4. Cover jar tightly, shake well and chill at least 2 hours.
5. Shake again and lightly coat avocado slices.
6. Refrigerate remaining dressing and use for other salads.

avocado, salad greens, extra virgin olive oil, red wine vinegar, plain yogurt, celery, mustard, sugar, kosher salt, fresh ground black pepper, cayenne pepper

Taken from www.food.com/recipe/egremont-inn-avocado-with-celery-seed-dressing-513389 (may not work)