Strawberry Salad
1 head baby romaine, washed, patted or spun dry, and carefully separated into leaves
2 cups fresh strawberries, washed, hulled, and cut in half
3 tablespoons best-quality sherry vinegar
1½ teaspoons Dijon-style mustard
1½ teaspoons minced shallots
2 tablespoons granulated sugar
¼ to ½ teaspoon sea or kosher salt
¼ teaspoon freshly ground black pepper
6 tablespoons best-quality extra-virgin olive oil
2 avocados, peeled and sliced at serving time
additional sea or kosher salt
additional freshly ground black pepper
Prepare the lettuce and wrap it in a clean dry cloth towel. Refrigerate until serving time.
Prepare the strawberries and set aside.
Whisk together the vinegar, mustard, shallots, sugar, salt, and pepper. Then, whisking constantly, drizzle in the oil
