Avocado salad

Avocado salad

2 large handfuls of radicchio
2 large handfuls of arugula
1 small galia or honeydew melon – peeled, seeded and thinly sliced
2 ripe avocados, thinly sliced
1 tablespoon lemon juice
8 ounces fontina cheese, cut into bite size pieces
Dressing: 6 tablespoons olive oil
1 tablespoon white wine vinegar
2 tablespoons lemon juice
1 tablespoon chopped parsley

Brush the avocado slices with lemon juice. Put the greens onto a serving platter, and arrange the slices of melon and avocado over the greens. Top with the cheese. Whisk together all dressing ingredients and drizzle over salad.  serves 4