3-4 lg. tomatoes
2 med. avocados
1/4 c. chopped fresh basil
4 chopped green onions (using the green ends)
1/2 to 1 c. vinaigrette (recipe follows)
Freshly ground black pepper to taste

Slice the tomatoes and avocados about 1/4 to 1/2 inch thin and place on a large serving platter in alternate, overlapping layers. Sprinkle the basil, green onions and a little salt and freshly ground black pepper over all. Drizzle vinaigrette, using 1 cup of dressing if you like lots, over the salad and serve at room temperature. Dress the salad as soon as possible to prevent the avocado from browning. Serves 6.

VINAIGRETTE:

1 tbsp. Dijon mustard
1/2 lemon
3 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 clove garlic, finely minced
1/4 to 1/2 c. olive oil (according to taste)

In a small bowl whisk the mustard, lemon juice, vinegar, garlic, salt and pepper until smooth. Continue to whisk the mixture while slowly dribbling in the olive oil until mixture thickens. Adjust seasoning to taste. Use the smaller amount of oil if you like a tart dressing.

Make this dressing a little ahead of time to allow the garlic to flavor it well. Whisk again before using. Makes about 1 cup. Double for Salad Nicoise or a large green salad.