From: Chef Franco Brattoli, Columbia Inn, Montville, N.J.

Yield: 4 servings.

2 avocados from Mexico, cut in half, pitted and peeled; thinly sliced lengthwise 1-2 oz. arugula leaves, washed and shredded

LEMON VINAIGRETTE:
juice from 1 medium lemon
1/2 cup olive oil
1 tsp. Dijon mustard pinch of salt and pepper
1/2 pinch of sugar

GARNISH:
32 capers (more or less), depending on taste
1/4 cup purple onion, finely chopped
2 oz. Parmigiano Reggiano cheese, finely shaved
as needed, sliced radishes

In four cold dishes, place across the dish layers of avocados from Mexico, in equal portions. Place arugula on top in the center of layered avocado. Drizzle with vinaigrette, garnish with shaved Parmigiano Reggiano on top of the arugula. Put capers and chopped onion around dish and serve.

Photo Credit: Avocados From Mexico