"The fusion of the United States and New Zealand."
extra virgin olive oil
fresh lemon juice
finely snipped fresh thyme leaves
finely snipped fresh mint leaves
grated lemon zest
finely minced garlic
fresh ground black pepper
1 (5 ounce) bags
ripe mango, cubed
( about 1 3/4 cups)
red onion, thinly sliced
kiwi, cut into 8 wedges
Whisk together first 9 ingredients; refrigerate, covered.
Heat sugar in small skillet over medium heat until sugar melts and is a light golden brown. Stir in pecans until all are well coated. Spread on greased foil or parchment paper. When cool, chop into bite-size pieces; set aside.
To Serve: Toss baby lettuces with mango and onion; divide among 8 salad plates. Arrange 2 kiwi wedges on each salad, sprinkle with caramelized pecans. Drizzle vinaigrette over salads; serve immediately.
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Fusion Salad With Lemon-Thyme Vinaigrette (cont.)