Ingredients
3 tablespoons champagne vinegar
1 teaspoon freshly squeezed lemon juice
1 1/2 teaspoon Dijon mustard
6 tablespoons canola oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 small shallot, finely chopped
1/4 cup loosely packed fresh herbs, such as dill, chervil, parsley, and tarragon, coarsely chopped
3 ripe avocados, such as Hass or bacon
Preparation
Combine the vinegar, lemon juice, and mustard in the jar of a blender. Slowly add the oil in a steady stream, blending until all the oil is incorporated. Add salt and pepper. Stir in chopped shallot and herbs.
Slice avocados lengthwise, rotating knife around pit. Twist the two halves of avocado in opposite directions to separate. Embed knife into pit, and twist to separate pit from avocado. Fill each avocado half with a spoonful of the vinaigrette, and serve immediately.
