In a world of molecular gastronomy and Iron Chefs, it is a common misconception that food must be put through some sort of process before it can be deemed delicious.  This dish proves the exact opposite.  Truly good ingredients pull a lot of weight, and a beautiful avocado with paper-thin prosciutto and a few delicate greens are all that’s necessary for a light, yet fulfilling appetizer.  My grandfather had over half a dozen different fruit-bearing trees in his back yard, and one of my favorite snacks was his freshly harvested ‘avocado with a spoon’, which we would split and eat with a key-lime, salt and pepper.  Some things really are that simple.

Difficulty:

Prep Time: 5 minutes

Serves 2

Ingredients:

2 Tbsp. Key Lime juice (or citrus of choice)

1 pinch Sugar

3 Tbsp. Extra Virgin Olive Oil

2 cups Mâche salad

2 medium Haas Avocados, OR 1 large Florida Avocado, ripe

6 thin slices Prosciutto San Daniele (imported)

Fleur de Sel and Black Pepper

Technique:

•Combine citrus juice and sugar in a small bowl; slowly stream in olive oil while whisking.

•Quarter lengthwise, peel and thinly slice the avocado(s).  Fan out the slices and season with salt and pepper.