Exotic Flower Salad
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Salad oil||15 Milliliter (1 Tablespoon)|
|Mushrooms||1⁄4 Pound, thinly sliced (110 Gram)|
|Freshly ground pepper||To Taste|
|Head of lettuce||1 Large|
|Chopped herbs||15 Milliliter (1 Tablespoon)|
|Pine nuts||45 Milliliter, toasted (3 Tablespoon)|
|Snow pea||2 Ounce, topped, tailed and blanched (60 Gram)|
|Endive||1 , separated into leaves|
|Creamy vinaigrette dressing||1|
Peel the mango and cut a thick slice from each side of pit and set aside for the salad.
Cut remaining flesh from pit and puree.
Add lemon juice, oil and salt.
Combine puree with the mushrooms and pepper, and toss lightly.
Arrange lettuce leaves on plates in a flower shape with the mushrooms in middle.
Sprinkle over the chopped herbs and nuts, arrange mango slices, snowpeas and endive on the plate.
Drizzle Creamy Vinaigrette Dressing on top and serve.