1head of medium sized radicchio, cut into quarters
1/4cupMurray's Cheese aged manchego cheese, shaved with peeler
1/4tspsea salt, or more to taste
1/2small orange, freshly squeezed
1/4cupSimple Truth Organic Italian extra virgin olive oil
sea salt, to be sprinkled on avocados
Get the radicchio ready first if making the salad. Cut it in quarters and then cut out the core of the bottoms. Then cut into halves and with yours hands crush the leaves a bit to help release any bitterness. Let it sit in the ice cold water that covers the lettuce all the way for at least 15-30 minutes. Use either a salad spinner to remove all the water or pat it dry in a towel. Can be done ahead of time and stores after drying for up to 4-5 days.
Whisk together olive oil, freshly squeezed citrus and salt until emulsifies, adjust salt if needed. Set aside. whisk again once ready to serve and toss the leaves.
Cut avocado in half and peel off the skin. Lay one half of the avocado, cut side down, and slice the avocado thinly. You want the slices to be really thin so that they're easier to shape.
Fan out the slices so that they form a long line with the slices overlapping each other. Starting from one end, curl avocado slices toward the center. Continue curling the avocado slices until you get a rose.
Toss salad with dressing. Lay out on a plate, shave some manchego cheese. Transfer avocado rose with a knife on the salad or your toast and with your fingers gently push the petals apart to form a open rose. Squeeze some fresh lemon juice and lightly salt. Enjoy.