This unexpectedly delicious vinaigrette was created in a panic during a "loaves and fishes" moment when I realized that the salad I had planned for 10 was going to have to stretch to 30...It made sense to make the avocado the star of the show, rather than add it in tiny pieces to the salad.
1/2 cup olive oil 1/4 cup white wine vinegar or Japanese rice wine vinegar 1 1/2 tablespoons Dijon mustard 1 ripe avocado 1/3 cup chopped nira (garlic chive) or 1/3 cup regular chives and 1 clove garlic, grated Salt Whisk the oil, vinegar and mustard together to make a vinaigrette. Remove the avocado from the skin and chop finely. Add to the vinaigrette and whisk well until the mixture is smooth and creamy with no little pieces of avocado left. Add some salt, stir to combine, and then taste. Add more vinegar if you like your salad dressing "suppai" or more oil if the dressing is too strong for your taste. Once you have the balance of flavors right for you, stir in the chopped nira.
This is excellent over a green salad or a tomato salad. Or you could do avocado on avocado and drizzle it into the cavity of halved avocado as an easy starter.
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