Tomato and Avocado Salad recipe

4 servings

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

1/2 cup balsamic vinegar

1 pinch ground black pepper

1 avocado - peeled, pitted and sliced

2 small tomatoes, each cut into 8 wedges

In a small bowl, whisk together the mustard, olive oil, balsamic vinegar and pepper.

Arrange the slices of avocado and tomato alternately like the spokes of a wheel on one big serving plate, or individual plates.

Drizzle lightly with the dressing, and serve immediately.