1/4 cup white wine vinegar or champagne vinegar
1 tablespoon honey
2 teaspoons minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 cup extra-virgin olive oil
Salt and fresh ground black pepper
1/2 pound mixed greens
1 cup diced ripe mangos or peaches
1/2 avocado, diced
¼ cup pine nuts, toasted
In a blender, combine the champagne vinegar, honey, shallots, mustard and garlic. Purée until smooth, 10 to 15 seconds. While continuing to blend, slowly drizzle the olive oil into the blender through the opening in the lid until the dressing is smooth and emulsified. Season with salt and pepper to taste. Set aside until ready to use, or store in the refrigerator for up to 1 week.
To make the salad, combine the mixed greens, peaches, avocado, and pine nuts. Drizzle about 1/2 cup of the vinaigrette into the bowl and season with salt and pepper. Toss the salad and serve.