Salade Chardonoux

To prepare dressing, place lemon juice in mixing bowl. Gradually whisk in creme fraiche a little at a time. Season with salt to taste and generous amt of coarsely ground black pepper.

Refrigerate if not using immediately. Can be made several hours ahead. Whisk before using.

For salad, clean and thoroughly dry lettuce greens. Tear into bite size pieces and set aside Clean mushrooms and cut into thin slices. Clean and cut tomatoes in quarters.

Trim ends from green beans. Bring 3 qts water to boil. Add 1 Tbsp salt and the beans. Cook until tender, 9-10 mimutes. Drain and refresh under cold running water. Dry and set aside.

The greens, mushrooms,tomatoes,beans and onions can be prepared several hrs ahead. Cover with plastic wrap and refrigerate.

To toast pine nuts, place in skillet without oil over medium-high heat. Shake pan constatly until the nuts are golden, 2-4 minutes. Remove and set aside.

When ready to assemble salad, peel and quarter avocadoes Arrange greens on 4 dinner plates.

Nap greens with some dressing. then carefully arrange mushrooms, tomatoes, green beans and avocadoes in separate groups on top of greens. Top with more dressing.

Srinkle pine nuts and scallions over each salad. Top with a little ground black pepper.

Serve immediately.

CREME FRAICHE:

In small bowl whisk whipping cream and sour cream until well blended. Coverand let stand at room temperature overnight. Mixture will become thick.