GREEN SALAD WITH AVOCADO AND ALMONDS AND CHAMPAGNE VINAIGRETTE

                                                                        

 I have always referred to this as Electra's favorite green salad.  It is extremely light and delicate and complements a heavy entree perfectly.  The champagne vinaigrette isn't over-powering and is just perfect for the delicate lettuce.  The recipe came from a magazine clipping I tore out years ago but never blogged.  Every time I wanted to make it I had to search through my piles of recipes for it and that was annoying. Electra had printed a copy of it years ago and she sent me a pic of it.  I promised I would blog it immediately so here it is.  I sometimes add a little crumbled goat or feta cheese, but the original recipe doesn't have cheese. I know I shouldn't mess with perfection, but being a cheese lover, I oftentimes can't resist adding it to a green salad if I have it on hand.

2 TB nice quality extra-virgin olive oil

1 TB diced shallots

1TB Champagne vinegar

1 t diced fresh thyme

1 t Dijon mustard

1/8 t kosher salt

1/2 t cracked black pepper

4 c spring mix lettuce

1 diced, ripe avocado

3 TB toasted sliced almonds

Crumbled feta or goat cheese, optional

In the bottom of a salad bowl combine all the dressing ingredients.  Add the lettuce, avocado, almonds and cheese if you want cheese.  Toss and serve immediately.