Winter avocados and winter fruits and nuts can make a delicious, easy, yet gourmet salad for your holiday table! 

INGREDIENTS:
2 winter avocados (Zutano, Bacon, Fuerte or Pinkerton)
1/2 lemon - juice only
1/2 teaspoon kosher salt
2 Fuyu persimmons (the flat ones, not the long pointy ones)
1/2 cup pecans
1/2 cup Girard's champagne dressing (or any good vinaigrette - made with champagne!)

Pit, skin and slice avocados (this is a good time to use the Diva's slicer tool). Fan avocados out on a nice plate or platter. Sprinkle avocados with lemon juice, to keep them from turning brown. Sprinkle with kosher salt. Take brown leaves off top of persimmons and chop them into cubes. Drizzle the champagne dressing over the fruits. Top with chopped pecans - (reserve 2 or 3 whole for garnish). 

Serves 4

OPTIONAL TREATMENT FOR PECANS:
1/2 teaspoon kosher salt
1 tablespoon avocado oil (or butter)
1 teaspoon avocado honey (or brown sugar) 
1/2 teaspoon ground cinnamon
pinch of ground cayenne pepper

To add a more festive touch, you can season up the pecans like this! Makes it even more special for Christmas. 

Put the oil/butter in a saute pan and melt. Add all the spices and honey and stir until its bubbly. Add pecans and stir until they are all coated well.  Toast in the pan for 2 or 3 minutes. Don't let them burn. Pour out onto a plate to dry a bit. Pat off any extra oil. Chop up and top the salad as usual.