Fresh Mango & Beet Salad

Takes , serves 12.

For Mango Dressing: Combine first four ingredients in blender. Drizzle in olive oil to emulsify. Add salt to taste. Reserve 3 ounces for Salad Mix. For Avocado-Chile Oil: Heat avocado oil to 250 degrees F but not hotter than 300 degrees F. Place fresh chives (rough cut) in blender, and add hot oil; blend immediately. Strain with fine chinois and cool in ice bath immediately to hold color and flavor. Add salt to taste. To assemble salads: Mix all Salad Mix ingredients together and toss with 3 ounces Mango Dressing. In the center of each salad plate, lightly press about 3 ounces Mango Beet Salad Mix into a 3-inch diameter ring mold; remove ring. Layer on top of each salad: 1 ounce goat cheese crumbles, 2 to 4 pieces of Crispy Onions and 10 pieces of micro greens. Swirl 2 tablespoons Mango Dressing around stack and dot the plate with ½ teaspoon Avocado-Chive Oil. Finish with freshly ground black pepper.

Source: Chef  Dave Woolley

Mango Recipes & Dishes