©2013
AuthorDartagnan"cool, fresh and refreshing, this summer dressing compliments any salad"
½ cup mango, chunkedfor garnish
⅓ cup mango, diced
2 tbsp Banyuls Wine Vinegar
2 tbsp mirin
⅓ cup Prosecco, chilled
½ tsp white pepper, ground super fine
1 tsp kosher salt
1 pinch truffle salt
2 tsp dried parsley flakes
2 tsp dried chives
1 tbsp simple syrup
⅓ cup Kinloch Pecan Oil
1
Pulse the 1/3 cup of diced mango with Banyuls, Mirin, Prosecco, simple syrup and seasonings together in a small immersion blender until well blended.
2
Let rest 10 minutes.
3
Pour up into small stainless bowl and whisk in Pecan oil until well blended.
4
Lightly dress chilled salad with dressing.
5
Garnish with Mango chunks and a pinch of roasted pumpkin or sunflower seed if desired.
CategoryBayou Sam\'s Cajun Grill, Dressings
Ingredients
½ cup mango, chunkedfor garnish
⅓ cup mango, diced
2 tbsp Banyuls Wine Vinegar
2 tbsp mirin
⅓ cup Prosecco, chilled
½ tsp white pepper, ground super fine
1 tsp kosher salt
1 pinch truffle salt
2 tsp dried parsley flakes
2 tsp dried chives
1 tbsp simple syrup
⅓ cup Kinloch Pecan Oil
Directions
1
Pulse the 1/3 cup of diced mango with Banyuls, Mirin, Prosecco, simple syrup and seasonings together in a small immersion blender until well blended.
2
Let rest 10 minutes.
3
Pour up into small stainless bowl and whisk in Pecan oil until well blended.
4
Lightly dress chilled salad with dressing.
5
Garnish with Mango chunks and a pinch of roasted pumpkin or sunflower seed if desired.