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STUFFED AVOCADO SALAD WITH AVOCADO VINAIGRETTE

For Stuffed Avocados

1 ear of Corn – Kernels removed
½ cup Ricotta Cheese
2 tbsp. Chives, finely chopped
Salt & black Pepper to Taste
2 Avocados
Juice of 1Lemon
2 cups Mesculin Greens or other Mixed Greens

Avocado Vinaigrette

1 ½ tbsp. Rice Wine Vinegar
1 tsp. Dijon Mustard
¼ tsp. Sugar
Salt & Pepper to Taste
1 tbsp. White Wine (or water)
3 tbsp. Filippo Berio® Olive Oil
2 tbsp. Avocado, finely diced

Method

1. In a mixing bowl, blend vinegar, mustard, sugar, salt & pepper and white wine until well blended.
2. Slowly whisk in Filippo Berio® Olive Oil until well incorporated.
3. Fold in diced avocados.
4. In another mixing bowl, combine the corn kernels, ricotta, chives and salt & pepper.
5. Halve the avocados and discard the pits and brush with lemon juice.
6. Divide the ricotta mixture between the avocados.
7. Toss the mixed greens with the vinaigrette, divide between the four plates and top with the stuffed avocados.