1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 large red tomato
1 yellow or orange or a few cherry tomatoes
1 avocado, peeled and sliced
1 bulb baby fennel, thinly sliced
1 shallot, peeled and sliced
1 ounce crumbled feta cheese
1 tablespoon chopped basil
2-3 tablespoons Ming's Asian pesto
1 Bouquet baby greens
a few drops Lemon juice
2-3 shaved croutons, toasted
- Combine the mustard, vinegar, and olive oil and whisk to combine. Season with salt and pepper to taste. Reserve.
- Slice the tomatoes and place them in a small salad bowl. Drizzle with 2 tablespoons of vinaigrette. Reserve,.
- Arrange the sliced tomatoes on plates. Place the avocado, fennel, shallot and feta cheese in the small bowl. Add the pesto and mix lightly to evenly distribute the pesto.
- Place this mixture in the center of the plate. Garnish with a bouquet of baby greens. Add a couple of drops of lemon juice. Place the shaved croutons next to the tomatoes.