AVOCADO AND MUSHROOM VINAIGRETTE

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