Avocado, Blood Orange and Frisee Salad with Toasted Pecans and White Truffle Vinaigrette Recipe

Ingredients

• 1 tbsp champagne vinegar
• 0.25 tsp dijon mustard
• 1 tbsp pure olive oil
• 1 tbsp virgin olive oil
• 1 tbsp white truffle oil
• salt to taste
• Freshely ground pepper to taste
• 1 california avocado , halved
• 1 blood orange , segmented
• 1 cup torn frisee
• 1 roma tomato , julienned
• 0.5 cup toasted pecans