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Red Leaf Salad with Toasted Pecans


1 head red leaf lettuce, rinsed and dried
1/2 cup pecans, toasted and coarsely chopped
1 can water-packed mandarin oranges, drained
1 avocado, peeled and sliced

Champagne Vinaigrette:
6 teaspoons champagne vinegar
1 shallot, finely chopped
Salt and Pepper
5 tablespoons extra virgin olive oil

Combine vinegar, shallot, salt, and pepper in a small bowl. Whisk in olive oil. Taste and set aside. Tear lettuce leaves into bite sized pieces and put into a medium-sized salad bowl. Add pecans, oranges, and avocado. Whisk dressing one more time and pour over salad. Toss salad and serve immediately.

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