2 ripe avocados, peeled and sliced into fourths
8 slices of prosciutto, cut in half
1 Tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
fresh ground pepper to taste
3 Tablespoon olive oil
1 Tablespoon chives, finally cut
1 dozen Heirloom tomatoes, chopped
To make the vinaigrette, whisk together lemon juice, Dijon, pepper, and olive oil. Add chives.
After cutting avocados, dip them into vinaigrette and then wrap prosciutto around them. Put on platter.
Add tomatoes to vinaigrette and spoon over avocados.