Dressing: White Wine Vinaigrette
Recipe: Two parts extra virgin olive oil, one part white wine vinegar...poured freehand
Exotic Salad: A mesclun mix with diced yellow tomatoes, seaweed asparagus, and chantrelle
mushrooms healthily dressed in the white wine vinaigrette.
Thoughts: A fairly well balanced salad, although two tomatoes was about one too many. The seaweed asparagus was the big find - tiny little asparagus-like branches that were actually salty. They helped balanced the salad and served as a nice snack on their own too - no cooking required.
Ripe Salad: A mesclun mix with avocado, mango, and shallots with the remaining vinaigrette.
Thoughts: Good flavour combination, although there wasn't enough vinaigrette left to really fuse the individual components of the salad together. Ripe fruit is definitely a must, especially the mango. The shallots provided a good level of sweetness, but could have been balanced by an additional ingredient.
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