Mexican Vinaigrette

Ingredients:
- 1 cup extra virgin olive oil
- 1/3 cup cider vinegar
- 1/3 cup chopped fresh cilantro
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 avocado, pitted and peeled
- 1 tablespoon chopped pickled jalapeno pepper, slices (more or less to taste)

Directions:
- Combine all ingredients in a blender or food processor and puree until smooth.
- If not serving immediately, leave the dressing in the blender or processor until ready to serve, then pulse it a bit to re-combine and transfer to a serving container.