Organic Arugula Salad with Tempura California Avocado - California Avocados

Ingredients

• As needed Vegetable oil, for frying
• 3 Fresh California Avocados*, peeled, pitted and quartered
• As needed kosher salt
• 24 cups lightly packed arugula
• 6 grapefruit, peeled, segmented and seeded
• 1 1/2 cups chopped, toasted almonds
• Roasted Garlic Citrus Vinaigrette (recipe follows)
• Whipped Goat Cheese (recipe follows)
• Herb Salad (recipe follows)
• Tempura Batter (recipe follows)
• Roasted Garlic Citrus Vinaigrette (Yield: 4 cups)
• 1 1/4 cups peeled garlic cloves
• 1 cup canola oil
• 1 cup extra-virgin olive oil
• 1/2 cup lemon juice
• 1 orange, zested and juiced
• 1/2 Tbsp. lemon zest
• 1/2 cup lime juice
• 1/4 cup sherry vinegar
• 2 Tbsp. honey
• 1 Tbsp. Dijon mustard
• 1 Tbsp. chopped fines herbes
• As needed salt and ground black pepper
• Whipped Goat Cheese (Yield: 4 cups)
• 1 1/2 lb. goat cheese, at room temperature
• 3/4 cup crème fraîche
• 1/4 cup Heavy Cream
• Herb Salad (Yield: 1 cup)
• 1/4 cup flat-leaf Italian parsley leaves
• 1/4 cup fresh dill fronds
• 1/4 cup fresh tarragon leaves
• 1/4 cup fresh chive batons
• Tempura Batter (Yield: 1 1/2 cups)
• 1/2 cup all-purpose flour
• 2 Tbsp. cornstarch
• 2 Tbsp. baking soda
• 1 Tbsp. salt
• 7 oz. soda water