Baby Head Lettuce Salad with Caramelized California Avocados - California Avocados

Ingredients

• As needed Roquefort Herb Vinaigrette (recipe follows)
• As needed Bacon Confit (recipe follows)
• 12 heads sweet/mild baby lettuces (Lola Rossa, Green Leaf, Bibb, etc.), cleaned, separated into leaves
• 2 each large Fresh California Avocados*, peeled, seeded, cut into 6 wedges
• As needed Granulated sugar as needed
• As needed Oil as needed
• Roquefort Herb Vinaigrette (Yield: 3 cups)
• 1 shallot
• 1 oz. wholegrain mustard
• 2 oz. maple syrup
• 4 oz. golden balsamic vinegar
• 1 tsp. sea salt
• 1/4 tsp. fresh ground black pepper
• 4 oz. mild extra virgin olive oil
• 4 oz. rice bran or canola oil
• 1 Tbsp. fresh tarragon, chopped
• 1 Tbsp. fresh marjoram, chopped
• 4 oz. Roquefort cheese, crumbled
• Bacon Confit
• 1 lb. piece of Applewood-smoked slab bacon, cut 1" thick, rind removed