Directions for: Mango, Avocado Salad with Lavender Vinaigrette and Shaved Chocolate
Tbsp champagne vinegar
tsp lavender flowers
tsp fresh squeezed lemon juice
tsp Kosher salt
cup fruity olive oil
cup frisee or arugula
oz 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.