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.