Avocado Filled with Mixed Herb and Shallot Vinaigrette

Combine the vinegar, lemon juice, and mustard in the jar of a blender. Slowly add the oil in a steady stream, blending until all the oil is incorporated. Add salt and pepper. Stir in chopped shallot and herbs.

Slice avocados lengthwise, rotating knife around pit. Twist the two halves of avocado in opposite directions to separate. Embed knife into pit, and twist to separate pit from avocado. Fill each avocado half with a spoonful of the vinaigrette, and serve immediately.