Fresh Mango & Beet Salad
Ingredients
MANGO DRESSING (MAKES 2 CUPS, 3 OUNCES)
- 10 ounces fresh mango puree
- 1 ounce white balsamic vinegar
- Salt to taste (no black pepper)
- 2 ounces fresh lime juice
- 4 ounces olive oil
AVOCADO-CHIVE OIL (MAKES ABOUT 1/2 CUP)
- 5 ounces avocado oil
- 1 ounce fresh chives, roughly chopped
MANGO BEET SALAD MIX
- 16 ounces roasted beets, small-medium dice
- 2 tablespoons parsley, minced
- 3 ounces Mango Dressing
- 16 ounces Fresh Mango, small-medium dice
- 1 ounce Crispy Onions, minced
- Salt to taste
TOPPINGS
- 12 ounces goat cheese crumbles
- Micro greens, for garnish
- Crispy onions, for garnish
- Freshly ground black pepper
Instructions
FOR MANGO DRESSING:
- Combine first four ingredients in blender. Drizzle in olive oil to emulsify. Add salt to taste. Reserve 3 ounces for Salad Mix.
FOR AVOCADO-CHIVE OIL:
- Heat avocado oil to 250 degrees F but not hotter than 300 degrees F. Place fresh chives (rough cut) in blender, and add hot oil; blend immediately. Strain with fine chinois and cool in ice bath immediately to hold color and flavor. Add salt to taste.
TO ASSEMBLE SALADS:
- Mix all Salad Mix ingredients together and toss with 3 ounces Mango Dressing. In the center of each salad plate, lightly press about 3 ounces Mango Beet Salad Mix into a 3-inch diameter ring mold; remove ring.
- Layer on top of each salad: 1 ounce goat cheese crumbles, 2 to 4 pieces of Crispy Onions and 10 pieces of micro greens. Swirl 2 tablespoons Mango Dressing around stack and dot the plate with ½ teaspoon Avocado-Chive Oil. Finish with freshly ground black pepper.
Categories: Salads
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