Avocado Carpaccio - cooking recipe

Ingredients

1/4 cup olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1 pinch salt
1 pinch pepper
1 pinch sugar
2 ripe avocados, halved, pitted, peeled and thinly sliced lengthwise
2 ounces arugula leaves
1 cup parmigiano-reggiano cheese, in thin shavings
1/4 cup finely chopped red onion
1 1/4 teaspoons capers
4 radishes, sliced horizontally

Preparation

Whisk oil with lemon juice, mustard, salt, pepper and sugar.
On four salad plates, fan out avocado slices, dividing evenly; place a mound of arugula behind each avocado fan. Drizzle each with some of the vinaigrette; top with shaved Parmigiano-Reggiano and a sprinkling of onion and capers. Garnish with radish slices.