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Arugula and mango salad

updated

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Ingredients for 2 servings:

  • 150 g arugula
  • 250 g mango(s)
  • 30 g olive oil
  • 30 g balsamic vinegar, light
  • 1 shallot(s)
  • 1 ½ tsp sugar
  • salt and pepper
  • possibly balsamic cream (reduction)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Slice the shallot into thin strips and dice the mango. Combine 120g of diced mango, oil, vinegar, lemon juice, sugar, salt, and pepper in a blender and blend until smooth. Arrange the arugula and shallot strips on plates, drizzle with the dressing, and garnish with balsamic reduction and the remaining mango pieces. I recommend serving this with pork tenderloin or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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