Yield:  2 servings


1/4 cup maui onions; peeled and sliced thin
1 each tomato; sliced 0.25 '' thick
1 each red leaf lettuce; cleaned
1 each avocado; sliced
1 sprig basil
12 ounces olive oil
4 ounces balsamic vinegar
1 cup basil, packed
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dijon mustard


On a nice platter, arrange the lettuce leaves cover most of the surface. Overlap alternate layers of maui onion, tomato and avocado and garnish with a nice sprig of basil. Drizzle basil vinaigrette over the salad.


Basil Vinaigrette:

Place all ingredients except olive oil in a blender and cover. Blend for 5 seconds. Remove center cap from blender cover and with the blender running at slow speed, slowly drizzle olive oil through the opening of the cover. Blend until oil is fully emulsified. Adjust vinaigrette to taste with salt and pepper.