Arugula Salad with Tempura Avocados

1. Prepare roasted garlic vinaigrette: In small saucepan, combine garlic, ½ cup canola oil and ½ cup olive oil. Place over medium-high heat and bring to a simmer. Reduce heat to low; cook until garlic is soft and golden brown, about 1 hour. Strain garlic and reserve garlic. Cool oil in refrigerator.
2. In blender, combine cooked garlic cloves, lemon juice, orange zest and juice, lime juice, sherry vinegar, honey and mustard. Blend on medium-high until smooth. With blender running, slowly add 1/2 cup reserved garlic oil, the remaining 1/2 cup canola oil and the remaining 1/2 cup olive oil until emulsified. Stir in the fines herbs and season to taste with salt and pepper.
3. Prepare whipped goat cheese: Place goat cheese, crème fraîche and heavy cream in bowl of a stand mixer fitted with whisk attachment. Whisk on medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape down bowl as needed. Season to taste with salt and pepper. Refrigerate until ready to assemble salads, up to 24 hours in advance.
4. Prepare herb salad: In small bowl, combine all ingredients; set aside until ready to plate.
5. Prepare tempura avocados: In large bowl, whisk together flour, cornstarch, baking soda, salt and seltzer or club soda until smooth.
6. In a heavy pot, add oil to a depth of 2 inches and heat to 350 F. Line a baking sheet with two layers of paper towels. Working in batches, dip avocado quarters in tempura batter and fry until golden brown, 2 to 3 minutes. Transfer to prepared baking sheet to drain. Sprinkle tops with salt.
7. To serve, spread 1/4 cup whipped goat cheese on bottom of each of 12 serving plates. In large bowl, toss half the arugula with half the grapefruit, half the almonds, and just enough dressing to coat. Season with salt to taste. Mound salad onto 6 of the plates. Top each salad with a piece of avocado and garnish with herbs. Repeat with remaining salad, dressing, avocado and herb salad. Serve immediately.

Photo courtesy of California Avocado Commission