Grilled Pineapple and Avocado Salad with Walnut Oil Vinaigrette

Although this combination may be difficult to imagine, it is quite wonderful.

Serves 6.

2 teaspoons olive oil
2 teaspoons walnut oil
1 tablespoon plus 1 teaspoon red wine vinegar or lemon or orange juice
1 teaspoon kosher salt
¼ to ½ teaspoon black pepper

1 pineapple, cut into 12 slices
2 bunches watercress, well washed and torn
3 avocados, halved and cut into large dice

1. To make the vinaigrette: Place the oils, vinegar, salt, and pepper in a small mixing bowl and mix well.

2. Prepare the grill or preheat the broiler.

3. Place the pineapple slices 4 inches from the heat source and cook until golden, about 3 to 5 minutes on each side. Cut each slice into 8 triangles.

4. Divide the watercress between 6 salad plates and top with equal amounts of avocado and pineapple. Drizzle lightly with the vinaigrette. Serve at room temperature.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)