Mango, Avocado Salad with Lavender Vinaigrette and Shaved Chocolate
- prep time 0 min
- total time 0 min
- serves 4
2 tablespoons champagne vinegar
½ teaspoon lavender flowers
2 teaspoons fresh squeezed lemon juice
1 teaspoon Kosher salt
1 tablespoon honey
¼ cup fruity olive oil
2 cups frisee or arugula
1 cinnamon stick
2 ounces bittersweet chocolate
1. For the dressing: Whisk the vinegar, lavender, lemon juice, salt and honey together. Whisk in the olive oil in a slow, steady stream to emulsify. Taste to dicover how strong or mild you like the lavender. Set aside for 10- 15 minutes to infuse the lavender to taste.
2. For the salad: slice mango and avocado into 1/2" slices and arrange on a plate. Drizzle 1 TB. Vinaigrette over fruit on each plate. Toss the frisee or arugula in remaining vinaigrette. Divide and arrange on each plate. Warm the bittersweet chocolate with your hand and with a vegetable peeler. Peel off curls of chocolate over each salad. Grate a little cinnamon stick over each salad and serve.