Ingredients

The Avocado Producer and Exporting Packers Association of Michoacan, in Mexico, awarded Salt Lake Community College student Robert Andersen $1,000 for his recipe:

Red Wine Vinaigrette:
3 tablespoons olive oil
1 clove fresh garlic, finely minced
1 tablespoon fresh shallot, finely minced
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
Salt to taste
Black pepper, semicoarse, to taste

Heat one tablespoon olive oil in a small saute pan on medium heat. Add garlic and shallot and saute until translucent, about five minutes. Set aside to cool.
In a small bowl, combine red wine vinegar, sugar and garlic/shallot mix. Whisk in remaining olive oil until thoroughly blended. Season with salt and black pepper.
Yields about four fluid ounces.

Stacked Avocado Salad:
2 slices of fresh high-moisture mozzarella 3 inches in diameter
4 slices of Roma tomato
10 slices of avocado 1/8-inch thick
Red wine vinaigrette (see recipe above)
6 leaves fresh basil, chiffonade

Directions

For each portion, place a slice of mozzarella in the middle of a small salad plate and top with two slices of tomato. Place three slices of avocado on top of the tomato, side by side; top with two more slices of avocado, making a pyramid shape. Spoon about half of the vinaigrette over the avacado. Finish salad by topping it and surrounding it with basil chiffonade. Yields two 5-ounce portions.