In a large bowl, toss all the ingredients.

Place the avocado in the middle of a serving plate. Lay the tartare over the dice avocado and top with mini sliced red radish.

Serve with Tuscanini Parchment Crackers and a chilled glass of Baron Herzog Chardonnay.

In a large bowl, combine the egg yolks, vinegar, and Dijon mustard. Whisk until fully incorporated.

Whisking constantly, very slowly drizzle in the olive oil until the mixture is emulsified.

Season with salt to taste and a squeeze of lemon juice.