1 head baby romaine, washed, patted or spun dry, and carefully separated into leaves
2 cups fresh strawberries, washed, hulled, and cut in half
3 tablespoons best-quality sherry vinegar
1 ½ teaspoons Dijon-style mustard
1 ½ teaspoons minced shallots
2 tablespoons granulated sugar
¼ - ½ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
6 tablespoons best-quality extra-virgin olive oil
2 avocados, peeled and sliced at serving time
additional sea or kosher salt
freshly ground black pepper

Prepare the lettuce and wrap it in a clean dry cloth towel. Refrigerate until
serving time.

Prepare the strawberries and set aside.

Whisk together the vinegar, mustard, shallots, sugar, salt, and pepper. Then, whisking constantly, drizzle in the oil until the mixture emulsifies. Set this vinaigrette aside.

Just before serving time, prepare avocados. At serving time, divide the lettuce among four plates. Arrange the strawberries and avocado slices (each person gets ½ avocado) on top of the leaves. Shake the vinaigrette and ladle a few spoonfuls onto each salad. If desired, sprinkle a tiny amount of salt onto each salad, then follow with a few grinds of black pepper. Serve immediately.

Makes 4 servings

Copyright © 2007 by Diane Davidson. All rights reserved.