Avocado and Spicy Greens with a Pistachio Oil Vinaigrette

• 2 medium firm-ripe avocados
• 4 cups moderately packed mixed young savory greens such as arugula, red mustard,
• mizuna, cress, etc.
• Pistachio oil vinaigrette (recipe follows)
• Garnish: Very thinly sliced parsnips which have been deep-fried until golden and crisp,
• if desired. These can be done 1 or 2 hours ahead.
• 1/4 cup fresh squeezed lemon juice
• 1 tablespoon finely chopped shallots
• 2 teaspoons honey (or to taste)
• 5 to 6 tablespoons pistachio oil
• Salt and freshly ground pepper

1. Peel, halve and pit the avocados.
2. Toss the greens with the vinaigrette and arrange on chilled plates.
3. Slice the avocado halves into fans and arrange on top along with parsnip chips if using.
4. Serve immediately.
5. Whisk lemon juice, shallots and honey together until honey is dissolved.
6. Slowly whisk in pistachio oil and season to taste with salt and pepper.
7. Store covered and refrigerated up to 2 days.
8. Yield: 1/2 cup

avocados, arugula, mizuna, oil, hours ahead, fresh squeezed lemon juice, shallots, honey, pistachio oil, salt

Taken from www.foodnetwork.com/recipes/avocado-and-spicy-greens-with-a-pistachio-oil-vinaigrette-recipe.html (may not work)