Mango, Avocado Salad with Lavender Vinaigrette and Shaved Chocolate

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  • prep time 0 min
  • total time 0 min
  • serves 4
Mango, Avocado Salad with Lavender Vinaigrette and Shaved Chocolate

I made up this salad for a Scharffen Berger chocolate tasting dinner. It doesn't have lots of chocolate in it, but the chocolate is a beautiful note along with the other flavors in the salad.

Fruit, No Cook, North American, Salad


Ingredients

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 mangoes

1 avocado

2 cups frisee or arugula

1 cinnamon stick

2 ounces bittersweet chocolate

Directions

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.

See more: Fruit, No Cook, North American, Salad

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