Avocado Con Vinaigrette

1. 1

   Chop shallot, capers, egg and gherkin into small pieces.

2. 2

   Scramble the chopped ingredients with the mustard, honey, vinegar and oil.

3. 3

   Season with salt and pepper.

4. 4

   Cut the avocado alongside in two pieces and rub the cut surface with some vinegar (avoids browning).

5. 5

   Fill in the vinaigrette into the stone hole.

6. 6

   As side dish butter the baguette and sprinkle it with salt (fleur de sel), pepper (coarse-ground) and some lime zests.

* Per serving · 4 servings · Values may vary.

No additional tips available.