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1          ea        Avocado, haas quartered
5          gm       arugula
30        gm       XO Sauce

Grill skin side up. On a small plate, place spread arugula and then place grilled avocado on top. Drizzle XO Sauce down the center of the avocado.

XO SAUCE
650      gm       oil, olive
200      gm       shallots, minced
200      gm       garlic, minced
120      gm       sunflower seeds
40        gm       sugar
40        gm       salt
40        gm       aleppo

Add olive oil to a pot and bring to 325F, add garlic, cook while stirring until garlic is light golden brown, strain out garlic and transfer garlic to a sheet tray lined with a chix towel. Strain olive oil into a new pot and bring to 325F, add shallots, cook while stirring until shallots are light golden brown, strain out shallots and transfer shalllots to a sheet tray lined with a chix towel. Strain olive oil into a new pot and bring to 325F, add sunflower seeds, cook while stirring until golden brown, strain out seeds and transfer seeds to a sheet tray lined with a chix towel. Strain olive oil and cool to 225F add sugar & salt, whisk until dissolved. Add aleppo, fried garlic, fried shallot, fried sunflower seeds. Taste, adjust seasoning if needed.