For the red wine vinaigrette:
1/2 cup red wine vinegar
1/4 cup olive oil
1/2 tsp. Dijon mustard
1 clove minced garlic
For the salad:
1 (5-oz.) container spring mix lettuces, washed and dried
1 ripe avocado, peeled and cubed
1/4 cup pine nuts, lightly toasted
1 cup cherry tomatoes, halved
Red wine viaigrette
Local honey, salt, and black pepper to taste
Place the vinegar, olive oil, mustard, and garlic in a mason jar and shake well. Season to taste with honey, salt, and pepper.
Approximately five minutes before serving, make a bed of lettuce in a shallow bowl. Top with the avocado, pine nuts, and tomatoes. Shake the mason jar of vinaigrette, pour onto the salad, and gently toss.
Food for the Southern Soul owner Jimmy Hagood hosts a Labor Day cookout with juicy ribs, sweet onion pie, and homemade cane syrup ice cream
