From: Chef Josiah Stone, Sent Sovi, Saratoga, CA. Yield: 6 servings. 12 heads sweet/mild baby lettuces (Lola Rossa, Green Leaf, Bibb), cleaned, separated into leaves 2 large fresh California Avocados*, peeled, seeded, cut into 6 wedges as needed, granulated sugar as needed, oil Roquefort Herb Vinaigrette (yields 3 cups): 1 shallot 1 oz. wholegrain mustard 2 oz. maple syrup 4 oz. golden balsamic vinegar 1 tsp. sea salt ¼ tsp. fresh ground black pepper 4 oz. mild extra virgin ...

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