California Salad with Avocado Oil Vinaigrette

For the avocado oil vinaigrette: Measure out the avocado oil into a glass measuring cup. In a medium bowl, whisk together the white wine vinegar, lemon juice, Dijon mustard, maple syrup, grated garlic, kosher salt , and fresh ground pepper. Then gradually pour in the avocado oil, whisking constantly, until fully integrated and a creamy emulsion forms.

Wash and dry the lettuce and chop it into bite-sized pieces (if using baby greens, no chopping is necessary). Use a vegetable peeler to peel the carrots into ribbons. Thinly slice the green onions and radishes.

If using chickpeas, drain and rinse them, then mix them with a drizzle of avocado oil, ¼ teaspoon kosher salt , and fresh ground pepper.

To assemble the salad, place the greens on the serving bowls or plates. Top with chickpeas, carrots, radishes, almonds, torn fresh dill, and ricotta salata or feta crumbles, then drizzle with avocado oil vinaigrette.