INGREDIENTS
Serves 2
1 medium ripe Hass avocado
1/2 teaspoon freshly ground black pepper, divided
1/3 pound thinly sliced prosciutto
2 tablespoons toasted and crushed hazelnuts
1 tablespoon extra-virgin olive oil
1 tablespoon hazelnut or walnut oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 cup loosely packed arugula leaves
1. Cut the avocado in half lengthwise and remove the pit with a knife. Peel the skin gently away and cut out any bruised portions. Cut the avocado lengthwise into 1/2" slices and season them with 1/4 teaspoon pepper. Loosely wrap each avocado slice in a slice of prosciutto.
2. Make the dressing in a small bowl by mixing together the hazelnuts, oils, vinegar, parsley, and salt and remaining pepper.
3. Arrange the arugula leaves on two plates as a bed. Arrange the prosciutto-wrapped avocado across the plates and spoon the dressing over each piece of avocado.
DIFFERENCES IN AVOCADOS
There are usually two kinds of avocados offered in the United States: bacon and Hass. The bacon avocados are much larger, are light green in color, and have a smooth skin. They also have less fat and more water. The Hass avocados are smaller and darker in color, have a pebbly skin sometimes with a purplish hue, and have a much richer, less watery flesh. They originated in California, first grown (and named) by Rudolph Hass.