GRILLED MANGO AND GREENS SALAD WITH GOAT CHEESE AND HONEY BALSAMIC DRESSING
⅓ cup red onion, chopped
¼ cup olive oil
¼ cup honey (heated for 10 seconds in the microwave)
¼ cup balsamic vinegar
2 teaspoon Dijon mustard
¼ teaspoon salt
1 large mango, peeled, pit removed, and cut into ½” thick slices (peaches are also great if you can’t get good mangoes)
1 tablespoon olive oil
1 head romaine lettuce (or any leafy greens), rough chopped
⅓ cup goat cheese, crumbled
¼ cup candied pecans
Preheat grill to 400-450 degrees.
Combine all of the dressing ingredients in a large jar and shake vigorously until emulsified. Set aside.
Drizzle the mango slices with olive oil and place on the hot grill. Let sear on the first side for 2 minutes until grill marks form. Flip and sear for 1 minute on the other side. Remove to a plate.
Arrange the lettuce on a large platter (or on individual plates). Top with the grilled mango slices, goat cheese, and pecans. Shake the dressing one more time and drizzle over the top of the salad and toss. You may not use all of the dressing and the rest will last in the fridge for up to 2 weeks.