Serve this with thinly sliced prosciutto or ham, along with some bread sticks, for an easy lunch.
2 ripe avocados
2 tablespoons balsamic vinegar
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped red onion
⅓ cup crumbled gorgonzola
Cut each avocado in half and remove pit. In a small bowl, combine vinegar, salt, pepper, and olive oil. Beat with a fork to blend. Add red onion and gorgonzola and stir just to mix. Spoon dressing into each avocado hollow. Eat with a spoon right out of the avocado shell. Serves four.
