Cranberry Pear-Blood Orange Vinaigrette


1/4 cup pine nuts
2 tablespoons Blood Orange Olive Oil
1 tablespoon Cranberry Pear White Balsamic Vinegar
salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced
1.    In a large plastic bowl with a lid, combine pine nuts,
oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover,
and shake to mix.
2.    Divide salad onto plates, pour dressing overtop and and top with slices of avocado