Mango, Avocado Salad with Lavender Vinaigrette and Shaved Chocolate

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Recipe summary

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.

Preparation time:
Cooking time:
Yield: 4

Ingredients

2 tablespoons champagne vinegar
1/2 teaspoon lavender flowers
2 teaspoons fresh squeezed lemon juice
1 teaspoon Kosher salt
1 tablespoon honey
1/4 cup fruity olive oil
2 mangoes
1 avocado
2 cups frisee or arugula
1 cinnamon stick
2 ounces bittersweet chocolate

Directions

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.
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.