From The Flavor Matrix Cookbook - Sesame Seed and Avocado Salad with Fig Vinegar and Cocoa Chili Rubbed Beef

You can make the salad with or without the steak!  This as you can see is with my steak.  Oh, it was so good!

Skip the Talking Here if You Like

Oh ya, this was seriously divine and delicious.  I made this recipe twice this week, once with regular steaks and then my preference, a flank steak.  I've noticed beef is a little less expensive at the moment, so this meal fits the bill.  The flavors and textures also cover all the bases, creamy, fat, tart, sweet, crunchy, juicy, peppery!  The Flavor Matrix cookbook offers nice unusual food and flavor combos one might not normally think about pairing.  This dish and the other dish I will be posting from The Flavor Matrix are perfect weekend meals such as a Sunday lunch/dinner.  You can also prepare some of it in advance if you like as well.  Though this is not complicated cooking, it does take some time because every ingredient is "trussed up" to add a little more splendor to the dish, ie:  avocado with lime and toasted sesame seeds.  You see, where it might take you 5 minutes to slice up avocados for a salad and toss sesame seeds over it, but here you are taking the time to toast the sesame seeds, drizzle lime over each avocado slice and then roll avocados into toasted sesame seeds.  See what I mean?  It's all in the details baby!  But "enough about me....let's talk about you....what do you think of me?" (from the movie Beaches). 

Salad

2 avocadoes, cut in half, pitted and peeled.  1 lime, Cocoa and Chile Rub (see recipe for this rub in recipe for Cocoa and Chili-Rubbed Beef ), 1/4 cup white sesame seeds, toasted, 4 radishes, trimmed and thinly sliced, 2 cups baby arugula, 2 tbsp. extra-virgin olive oil, Kosher salt, Fig Vinegar (recipe below).

Cut avocado into wedges, 4 pieces per half.  Squeeze a bit of lime juice over the avocado wedges, then season them with the cocoa-chile mixture.  Let the wedges stand for 1 minute.  \

Spread the sesame seeds on a shallow plate.  Dip one cut side of each wedge into the sesame seeds, pressing to make sure they stick.  Set the wedges aside on another plate.

Toss the radishes and arugula with olive oil and salt to taste.  Divide among four plates and top with avocado wedges. Drizzle each plate with fig vinegar.

Fig Vinegar

1/4 cup chopped dried figs

1 cup water

2 cups white wine vinegar (I used Rose wine vinegar)

Combine the figs and water in a small pot.  Bring to a simmer and cook until the pot looks nearly dry.  Add the vinegar and return to a simmer.  Remove the pot from the heat and cover tightly.  Set aside for 30 minutes to infuse.

Mash the figs with a fork, then press the mixture through a fine mesh sieve (Discard the seeds and any remaining pulp).  Transfer vinegar to a glass jar and seal tightly.  Store in a cool, dark place for up to 6 months.  Makes 2 cups.