Butter Lettuce With Orange Muscat Champagne Vinaigrette - cooking recipe

Ingredients

1 head butter lettuce
1 avocado, peeled, pitted and thinly sliced
1 cup jicama, cut into matchsticks
1 orange, peeled and segmented (I used Valencia)
1/4 cup red onion, diced small
Vinaigrette
2 tablespoons orange muscat champagne vinaigrette
1 tablespoon extra virgin olive oil (add more if you want-I like my vinaigrette on the lighter side usually)
salt and pepper, to taste
1 teaspoon stone ground mustard (my addition for a bit more zing)
Garnish
fresh apple mint leaf (or pineapple)
2 tablespoons toasted pepitas (optional)

Preparation

Please note that all ingredient amounts are estimated.
Prepare the vinaigrette and set aside. Best prepared 1 hour in advance.
Gently toss the butter lettuce, avocado, jicama, orange segments, red onion and vinaigrette together in a large bowl.
Divide and arrange on 4 salad plates.
Garnish each serving with apple mint leaves and pepitas.
Pass the dressing.