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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A simple but eligant and colorful summer salad. This salad is at its best when using farm fresh tomatoes. The salad in the photo is not the salad below but it does show how to cut and arrainge the ingredients. Read more ... Ingredients:
vinaigrette |
3 tbls balsamic vinegar |
1 tsp dijon mustard |
1 small shallot minced |
1/2 cup extra virgin olive oil |
salt and fresh ground pepper to taste. |
salad |
2 large ripe tomatoes |
2 large ripe mangoes |
2 tbs chopped fresh chives |
2 tbs basil chiffonade plus sprigs for garnish |
Directions:
1. VINAIGRETTE
2. In a small bowl, whisk together the Balsomic Vinegar, Mustard and Shallot. Add Olive Oil in a slow stream whisking until emuslified. Season with Salt & Pepper to taste.
3. SALAD
4. Peel and slice the Mangoes in long thin wedges. Slice the Tomatoes and arrange in an overlapping cirlcle on a decorative platter. Fan the Mango slices on top of Tomatoes with tips converging in the center of the Tomato circle. Place a Basil sprig in the center. Dress with the Vinaigrette and garnish with Basil and Chives. Serve at once.
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