Smash up an anchovy and a clove of garlic. Finely dice a shallot (or two) and put this all in a jar. Add 1/4 cup white wine vinegar (any mild vinegar or fresh lemon juice works really well). Let it sit for about ten minutes. Whisk in 2 teaspoons of dijon mustard, then slowly whisk in 1/2 cup of olive oil.
I poured some on romaine lettuce, avocado slices, and fresh parsley. So fresh and yummy!
I learned how to slice an avocado without getting it all over my hands when I visited Mike's daughter on the trip to Florida in December. Maybe everybody knows this already, but it was a revelation to me!
You split the avocado in half with a knife, working it around the pit in the center. Perhaps you will want to refer back to the circumferential method of splitting an English muffin as exposited by Sextant on a previous post of mine.
The pit will remain in one half. Whack it with a nice sharp knife and give it a twist and, Voila!, out it pops. Then carefully run the knife down each half of the avocado, slicing but not piercing the skin. You can feel the blade hit the inside of the tough skin. Then with a spoon, lift the slices of avocado out of the shell.