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Ingredients:
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon dried leaf tarragon
1/4 teaspoon salt
1/8 teaspoon black pepper
8 ounces fresh mushrooms, cut into quarters
2 medium avocados
Curly leaf lettuce for base
Preparation:
Using a small bowl, blend together olive oil, lemon juice, tarragon, salt and pepper. Place mushrooms in a medium bowl and pour mixture over mushrooms; toss to coat well. Refrigerate at least 2 hours (mushrooms may be prepared ahead and refrigerate as long as overnight). Cut avocados in half, length wise. Peel and remove pits. Arrange lettuce leaves on salad plates; top each with an avocado half. Spoon marinated mushrooms and marinade over each avocado half. Garnish, if desired.
Serve
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