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  Mango Salad With Sherry Shallot Vinaigrette
 
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Submitted:
  2011-09-04
Prep Time:
  10-15 minutes
Yield:
  6 (Servings)
Difficulty Level:
  Quick and Easy
Category:
  Pareve
Meal:
  Lunch
  Dinner
Course:
  Salads
Health Conscious:
  not specified
Cuisine:
  not specified
Cooking Method:
  not specified
Occasion:
  Shabbos
  Yom Tov
  Rosh Hashana
  Succos
Main Ingredients:
  Honey
  Nuts
  Onion
  Mango
Source:
  Geila Hocherman "Kosher Revolution"
Bracha:
  not specified

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Mango Salad With Sherry Shallot Vinaigrette
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I never tire of this salad. What makes it so special is its play of sweet and tart—of delectable mango with sherry vinegar and shallot bite. Arugula, endive and toasted pine nuts add more flavor layers. Mango is now available year-round. For this recipe, I always choose slightly under-ripe fruit, which is tarter than more mature kinds, but either will do. You can gild the lily by garnishing the salad with crumbled feta or ricotta salata, but it’s great as is.
From Kosher Revolution by Geila Hocherman and Arthur Boehm (Kyle Books; 2011) Photo Credit: Antonis Achilleous
 
Ingredients
½ cup plus 1 teaspoon canola oil
½ cup pine nuts
2 large shallots, roughly chopped
¼ cup sherry vinegar
2 tablespoons fresh lemon juice
½ teaspoon kosher salt or more, if needed
2 tablespoons honey
¼ cup extra-virgin olive oil
6 cups baby arugula
2 medium heads endive, sliced into 1-inch pieces
½ cup red onion sliced thin
1 cup mango, cut into 1-inch dice

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Helpful Hints
you may not need all the dressing the recipes makes, but any extra is money in the fridge. Use it for recipe makes, but any extra is money in the fridge. Use it for salads made with peaches or other fruit, or tart or bitter greens, such as endive or chicory.
 
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Comments / Reviews
where can i find kosher sherry vinegar?
danielled, 2011-09-11
 
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