Avocado, Mozzarella and Tomato Skewers with vinaigrette
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
¼ cup vegetable oil
½ cup kosher salt or sea salt
1 chile de rbol optional
1 Avocado from Mexico ripe, halved, pitted, meat scooped out, and each halve cut into thirds, then each third sliced horizontally into 5 or 6 pieces
1 cup cherry tomatoes or grape tomatoes, halved
1 cup baby mozzarella balls (bocconcini size), sliced into 3 pieces
16 bamboo skewers 6-inches long
To make the vinaigrette: In a small glass jar, or Mason jar, pour the vinegar and the oils, sprinkle in the salt.
If using the chile de rbol, place a small skillet over medium heat, once it is hot, toast the chile for 30 seconds per side, until toasted but not burnt.
Place the whole chile in the jar.
Close the lid of the jar and shake it vigorously.
Leave in the refrigerator, if it wont be used within the hour. It may be kept there for a couple weeks.
Shake well before using.
To assemble the skewers: insert the top of a mozzarella ball, followed by a slice of avocado, half of a tomato, an avocado slice, the other tomato half (upside down if they can!), followed by another slice of avocado, and a slice of mozzarella ball.
Repeat with all skewers, and place all the completed skewers on a platter.
To serve: Shake the vinaigrette and pour into a bowl. Serve along with the assembled skewers for everyone to dip as they please.