Salad with avocado, mango and champagne vinaigrette

A perfect fusion of summer flavors.

salad 311 (photo credit: Courtesy)
salad 311
(photo credit: Courtesy)
1/4 cup champagne vinegar1 tablespoon honey2 teaspoons minced shallots1/2 teaspoon Dijon mustard1/4 teaspoon minced garlic1/2 cup extra-virgin olive oilSalt and fresh ground black pepper1/2 pound mixed greens1 cup diced ripe mangos or peaches1/2 avocado, diced¼ cup pine nuts, toasted
In a blender, combine the champagne vinegar, honey, shallots, mustard and garlic. Purée until smooth, 10 to 15 seconds. While continuing to blend, slowly drizzle the olive oil into the blender through the opening in the lid until the dressing is smooth and emulsified. Season with salt and pepper to taste. Set aside until ready to use, or store in the refrigerator for up to 1 week.To make the salad, combine the mixed greens, peaches, avocado, and pine nuts. Drizzle about 1/2 cup of the vinaigrette into the bowl and season with salt and pepper. Toss the salad and serve.