An avocado salad that celebrates the end of tomato season.
The dressing makes enough for a 4 servings and keeps in the refrigerator for a week.
1/2 of a small shallot
1/4 cup olive oil
1 small clove of garlic
1 teaspoon dijon mustard
1/2 of a small to medium avocado per person
4 sungold or cherry tomatoes
Thinly slice the shallot and place it in a small bowl. Sprinkle 1/2 a teaspoon of Kosher salt over the shallot and set aside for 10 minutes.
Warm the oil in a small saucepan over medium heat. When it starts to shimmer turn off the heat and microplane the garlic into it. Let the oil cool then stir the mustard into it.
Rinse the shallot in warm water, drain, and squeeze 1/2 lemon over it. Stir and set aside for a 5 minutes.
Slice the avocado and cut the tomatoes in half.
Plate the avocado slices. Scatter the tomatoes. Drizzle the dijon oil over everything and top with the lemony shallots.