YIELD: 24 servings ¾ cup white wine vinegar, divided ½ Tbsp. fresh garlic, finely chopped Salt and fresh ground black pepper to taste1 cup olive oil2 cups sweet onion, chopped 2 cups diced tomato24 rounds 7-inch diameter flatbread Hearts of romaine leaves, as needed12 oz. shaved Romano cheese 6 lbs. California avocados 1. To make vinaigrette, whisk together ½ cup vinegar, garlic, salt and pepper. Whisk in oil and reserve. Combine onion, tomato and remaining ¼ cup vinegar and reserve. 2. ...
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