Title: Mushroom, Dijon and Avocado Salad
Categories: Salad
Yield: 4 Servings

1	tb	Dijon mustard
1	tb	Red wine vinegar
3	tb	Vegetable oil
1	tb	Shallots; finely chop
		Salt and fresh ground pepper, to taste
1/4	lb	Mushrooms; fresh, sliced
2		Avocados; firm/ripe
2	tb	Parsley; finely chop

Combine mustard, vinegar, oil, shallots and salt and pepper. Blend thoroughly with a wire whisk in a salad bowl. Add the mushrooms and blend. Peel the avocadoes and cut them into halves. Remove and discard pits. Cut avocadoes into 1-inch cubes. Add the avocado and parsley to the salad bowl. Toss gently. Family recipe-Jo Merrill

Posted to MM-Recipes Digest V4 #2

Recipe by: Jo Merrill

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