Our recipe today is the second in a series by Chef John Lynch. This is a fabulous dressing that goes well with yesterday’s salad, Green Salad with Goat Cheese and Spicy Pecans. It’s a party for your palate.
½ Cup cider vinegar
2 tsp of Dijon mustard
½ tsp minced garlic
1 ½ tsp honey
1 tsp freshly squeezed Lime juice
1 ¼ Cup diced mango
1 ½ cups olive oil
½ cup minced cilantro leaves
1 jalapeno pepper seeded and deveined
2 tablespoons thinly sliced scallions
Salt and freshly ground pepper to taste
Put vinegar, mustard, garlic, honey, lime juice, and mango in a blender. Blend at medium speed till smooth. While motor running, remove lid and slowly drizzle in the oil. The mixture should be thick and emulsified. Fold in the cilantro, jalapenos, and scallions. Add salt and pepper. Serve at once or store dressing in a air tight container in the fridge for up to a week.
Learn more about Western Style, Rustic Decor, South Western Jewelry and Western Design from Heather Christensen & Thea Marx at Contemporary Western Design.com.