Avocado Beef Wraps and Potato, Avocado Salad

In a medium bowl, combine red wine vinegar, shallot, and jalapeno. In a slow stream add olive oil, whisking to combine. Season with salt and pepper.

Preheat oven to 375.

Place green onions on a sheet of tinfoil and drizzle with olive oil, salt and pepper. Wrap package into a bundle and bake in preheated oven for 15-20 minutes, or until tender. Coarsely chop onions.

Place bacon on a rack set over a rimmed baking sheet. Bake in preheated oven 15 minutes, or until crisp and golden. Transfer to a paper-towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces. Reserve.

Season steaks with salt and pepper. In a large cast iron skillet, over medium high heat, sear meat 2-3 minutes per side or until medium rare. Cut meat into bite size pieces.

To assemble, toss green onions, beef, tomatoes, avocado each with 1 tsp of prepared dressing and season with salt in separate bowls.

Take 1 lettuce leaf and fill with onions, bacon, beef, eggs, tomatoes, grilled guacamole and blue cheese. Repeat with remaining lettuce and filling ingredients for a total of approximately 12 wraps.

Slice potatoes in half.

In a large bowl, mix potatoes, hearts of palm and avocado. Add dressing and toss to combine

Preheat grill. Brush avocado with 1 tbsp avocado oil. Grill avocado 1-2 minutes per side, or until lightly charred. Let cool and cut into chunks.

In a small bowl, mash avocado with fork. Add remaining 3 tbsp avocado oil, lime juice hot sauce, and sugar. Season to taste with salt and pepper.