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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 florida avocado, peeled and cut into large dice |
1 ripe papaya, peeled and cut into large dice |
1/2 vidalia onion, thinly sliced |
1 bunch baby arugula |
2 tablespoons tarragon leaves |
orange and vanilla vinaigrette, recipe follows |
1 cup orange juice |
1 vanilla bean, split |
1 garlic clove, pureed with knife |
1/4 cup rice wine vinegar |
1/2 cup extra virgin olive oil |
kosher salt, to taste |
fresh ground black pepper |
Directions:
1. Layer salad with arugula and tarragon, then avocado, papaya and onions. Finally drizzle with vinaigrette.
2. Vinaigrette:
3. To a saucepan add orange juice, split vanilla bean and scrape seeds into juice. Add vanilla bean to juice, bring to a simmer and reduce liquid by 2/3. Meanwhile, smash garlic clove with a pinch of salt using flat side of a knife. Allow orange juice reduction to cool, remove vanilla bean, then add garlic puree, rice wine vinegar and olive oil. Stir well and season with salt and pepper. Yield: 4 servings
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