Avocado Carpaccio

From trade group Avocados from Mexico. This is SO very good if you're an avocado lover like me. Use the darker, bumpy skinned avocados.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1⁄4 cup olive oil
• 1 1⁄2 tablespoons lemon juice
• 1⁄2 teaspoon Dijon mustard
• 1  pinch salt
• 1  pinch pepper
• 1  pinch sugar
• 2  ripe avocados, halved, pitted, peeled and thinly sliced lengthwise
• 2  ounces arugula leaves
• 1  cup parmigiano-reggiano cheese, in thin shavings
• 1⁄4 cup  finely chopped red onion
• 1 1⁄4 teaspoons capers
• 4  radishes, sliced horizontally

Directions

1. Whisk oil with lemon juice, mustard, salt, pepper and sugar.
2. On four salad plates, fan out avocado slices, dividing evenly; place a mound of arugula behind each avocado fan. Drizzle each with some of the vinaigrette; top with shaved Parmigiano-Reggiano and a sprinkling of onion and capers. Garnish with radish slices.