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Mango, Avocado Salad with Lavender Vinaigrette and Shaved Chocolate

Food Network Canada
YIELDS
4 servings

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.

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Ingredients

2
Tbsp champagne vinegar
½
tsp lavender flowers
2
tsp fresh squeezed lemon juice
1
tsp Kosher salt
1
Tbsp honey
¼
cup fruity olive oil
2
mangoes
1
avocado
2
cup frisee or arugula
1
cinnamon stick
2
oz bittersweet chocolate
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Directions

Step 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.

Step 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.

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My rating for Mango, Avocado Salad with Lavender Vinaigrette and Shaved Chocolate
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