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Ingredients:

2 each Oranges, peeled, cut into "supremes" or segments
1 each Avocado, peeled, seeded and sliced
1/2 lb. Baby lettuces or Spring mix
4 - 6 each Red baby pear tomatoes, halved
8 -12 each Cucumber slices, peeled, seeded
1/4 cup Toasted pinenuts, walnuts or Macadamia nuts
to season Salt
to season Fresh ground black pepper
As needed Chef Larry's Berry Vinaigrette (recipe follows)

Method:
Prepare Chef Larry's Berry Vinaigrette per recipe, reserve. Place petite lettuces in a mixing bowl. Season with salt and fresh ground black pepper. Add a small amount of Berry Vinaigrette and gently toss. Add more Berry Vinaigrette if necessary. Place dressed greens in the center of chilled serving plates. Arrange citrus segments, sliced avocado, tomatoes and cucumber around dressed greens. Drizzle with Berry Viniagrette. Top with toasted pine nuts. Serve immediately.

Makes 4 to 6 servings

Chef Larry's Berry Vinaigrette Ingredients:

1/4 cup Berry puree
1 tsp. Dijon mustard
1/4 cup Rice wine vinegar
2 tsp. Sugar
1 tsp. Chives, minced
1 tsp. Parsley, finely chopped
3/4 cup Olive oil, extra virgin
to taste Salt
to taste Fresh ground black pepper

Method:
Whisk berry puree, Dijon mustard, vinegar, sugar, chives and parsley together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed.

Makes 6 to 8 servings

Chef Larry's Notes:
Berry puree is made by pureeing soft (ripe) berries (raspberries, black berries, blueberries) in a blender. Berry preserves made be substituted with the omission ofthe sugar in the recipe.