Grilled Avocado with Orange Vanilla Beurre Blanc

Created in collaboration with celebrity chef Curtis Stone



Beurre Blanc:
1/4 cup plus 1 tbs Waterloo Orange Vanilla Sparkling Water, divided
1/4 cup dry white wine (such as Chardonnay)
1 small shallot, thinly sliced
2 tbs white wine vinegar
1 tbs heavy cream
4 tbs butter, diced, chilled

2 firm but ripe avocados, quartered, pitted but not peeled
Extra-virgin olive oil
4 cups (not packed) baby arugula
1 small fennel bulb, trimmed, cored, shaved on vegetable slicer or mandoline
2 mandarins, peeled, sliced
1/4 cup pecans, toasted, coarsely chopped


To make beurre blanc:
1. In small saucepan, combine 1/4 cup Waterloo Orange Vanilla Sparkling Water, wine, shallots, and vinegar and simmer until reduced to a glaze, 5 to 7 minutes. Do not allow to color. Before liquid evaporates, add cream and remove pan from heat. Whisk in diced butter, piece by piece, until all butter has melted and emulsified with wine-sparkling water reduction. Whisk in remaining 1 tbs Waterloo Orange Vanilla Sparkling Water. Strain beurre blanc through fine sieve. Season with salt and keep warm.

To grill avocados and serve:
2. Preheat outdoor grill or grill pan for medium-high heat.
3. Lightly coat cut sides of avocado quarters with olive oil and season with salt and pepper. Grill avocados, cut side down, for about 3 minutes, or until slightly charred and grill marks form. Using your fingers, remove peel from avocados set aside.
4. In medium bowl, toss arugula, fennel, and mandarin slices with 1 tbs beurre blanc sauce to lightly coat and season lightly with salt. Spoon about 2 tbs beurre blanc in the center of 4 plates. Mound one fourth of arugula-fennel mixture over beurre blanc and top each with 2 pieces grilled avocado. Sprinkle with pecans and serve.

Prep Info

Serves: 4 (as a starter course)
Prep Time: 10 minutes
Cook Time: 15 minutes