Avocado Mushroom Salad

This is an excellent salad that comes across as very elegant. Mom and I served this in the restaurant when she was trying to build up business from the County Court House. It was very well received. Make just before you are ready to serve it as avocados brown fairly quickly - after cutting the avocados, toss with a little lemon or lime juice to help keep them from browning.

1 avocado, peeled and sliced lengthwise
1 c. fresh mushroom, sliced
2 thin slices sweet onion, separated
1/4 c. salad oil
1/4 c. dry white wine
2 T. vinegar
1/2 tsp. honey
1/4 tsp. salt
1/4 tsp. basil

Mix the dressing ingredients (oil through the basil) together and toss with the vegetables. Serve on lettuce leaves. Best to make and serve fresh because avocados turn dark after they are peeled and cut.