Serves 6
3 oranges
3 ripe avocados
freshly milled pepper
Dressing
dash of French mustard
2 tablespoons lemon juice salt and freshly milled pepper 6 tablespoons oil
Combine the mustard, lemon juice and a seasoning of salt and pepper in a mixing bowl. Beat in the oil and blend well.
Slice the top and bottom off each orange. Using a sharp knife, cut downwards and around the sides to remove the peel and white pith. Hold prepared fruits over the mixing bowl to catch juices, cut into segments and turn them into the dressing.
Halve and stone the avocados. Place each half, cut side down, on a work surface and run a knife point along the centre back cutting the skin only. Peel back sections of skin and remove to reveal the green flesh, then cut crossways in slices. Arrange a fan of avocado slices on six individual serving plates. Spoon over dressing and arrange orange segments in a fan shape alongside the avocados €” this looks very pretty. Grate over a little pepper.
Variation: Halve and stone the avocados. Pile orange segments into the hollow of each one and spoon over dressing. Add a grating of freshly milled pepper.