TROPICAL SALAD WITH DOMAINE DE CANTON VINAIGRETTE

TROPICAL SALAD WITH DOMAINE DE CANTON VINAIGRETTE image

Yield 6

Number Of Ingredients 16

The Vinaigrette
¼ cup Domaine de Canton
2 tbsp lime juice
2 tbsp lemon juice
½ tbsp ginger, minced
1 small shallot, minced
1 lime, zested
¾ cup canola oil
fine sea salt and freshly ground pepper
The Salad
1 mango, peeled and halved
6 oz. heart of palm
2 medium tomatoes, cored and halved
2 avocados, halved with seeds removed
½ cup mint leaves, torn
fine sea salt and freshly ground pepper

Steps:

Slice the mango, heart of palm, tomatoes, and avocadoes 1/4 in. thick. In a medium-mixing bowl, combine lime juice, lemon juice, Domaine de Canton, ginger, shallot, and lime zest. Slowly whisk in the canola oil and season with salt and pepper. Reserve. To serve, fan the slices of mango, heart of palm, tomato, and avocado intermittently around each of the 6 plates. Season with salt and pepper, and drizzle with vinaigrette. Place baby field greens and mint in a mixing bowl. Season to taste, and dress with the vinaigrette. Place a small mound of greens in the center of each plate and serve immediately. Serves 6 Recipe by Eric Ripert, Le Bernadin