Avocado carpaccio

1/4 cup olive oil
1-1/2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
Pinch each of salt, pepper and sugar
2 ripe avocados from Mexico halved, pitted, peeled and thinly sliced lengthwise
2 ounces arugula leaves, stems removed
1 cup (about 2 ounces) Parmigiano-Reggiano in thin shavings
1/4 cup finely chopped red onion
1-1/4 teaspoons capers
4 radishes, sliced horizontally, if desired

For vinaigrette: Whisk oil with lemon juice, mustard, salt, pepper and sugar.

On four salad plates, fan out avocado slices, dividing evenly; place a mound of arugula behind each avocado fan. Drizzle each with some of the vinaigrette; top with shaved Parmigiano-Reggiano and a sprinkling of onion and capers. If desired, garnish with radish slices.

Nutrition facts per serving: 349 calories, 32 g fat, 6 g saturated fat, 10 mg cholesterol, 9 g carbohydrates, 7 g protein, 304 mg sodium, 5 g fiber

Avocados from Mexico