- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 1 pinch ground black pepper
- 1 avocado - peeled, pitted and sliced
- 2 small tomatoes, each cut into 8 wedges
- In a small bowl, whisk together the mustard, olive oil, balsamic vinegar and pepper. Arrange the slices of avocado and tomato alternately like the spokes of a wheel on one big serving plate, or individual plates. Drizzle lightly with the dressing, and serve immediately.