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| "Gnocchi" of Hass Avocado with Apples and Shaved Walnuts |
| Adapted from the French Laundry, Yountville, Calif. |
| 1 Sierra Beauty or Golden Delicious apple |
| 2 tablespoons fresh lemon juice |
| 3 black walnuts, meat removed as intact as possible and lightly toasted |
| 2 to 3 ripe Hass avocados |
| Fresh Thai peppercorns, cracked |
| 3 tablespoons plus 1 teaspoon extra virgin olive oil |
| 1 tablespoon Banyuls or sherry vinegar. |
| 1. Peel, core and cut apple into 1/4-inch dice. Toss with lemon juice; set aside. Using a truffle |
| slicer, shave walnuts; set aside. |
| 2. Cut two avocados in half lengthwise, and discard pits. Using a fluted oval melon-baller, scoop |
| out avocados. (There should be 5 to 6 pieces from each avocado half; use an additional avocado if |
| desired.) Place avocado in a bowl, and season with salt and peppercorns to taste. Add olive oil, |
| vinegar and apples, and toss lightly to mix. |
| 3. Place a portion of avocado mixture in center of each of four serving plates. Cover with shaved |
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Barrington
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