From: Cariss Trindade, Culinary Institute of America, Hyde Park, NY. Winner of the 2010 PMA Foodservice student recipe competition. Yield: 10 servings.

as needed, vinaigrette (recipe follows)

1 lb. spring mix lettuce

2 Fresh California Avocados*, sliced

2 fresh peaches, sliced

8 oz. goat cheese, crumbled

4 oz. almond slivers, toasted

Vinaigrette (yields 1¼ cup):

6 oz. extra virgin olive oil

2 oz. red wine vinegar

2 oz. honey

to taste, fresh herbs (parsley, dill, or rosemary), finely chopped

to taste, salt and pepper

For vinaigrette: Whisk the honey and red wine vinegar together. Slowly whisk in the olive oil to emulsify. Add the chopped herbs and salt and pepper to taste.

To assemble: Toss the spring mix with enough vinaigrette to thinly coat the leaves.

Place about 1½ ounces of greens on each chilled plate. Top greens with equal amounts of crumbled goat cheese, peach slices, avocado slices and toasted almonds. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.