Ingredients
- DRESSING
- 1/2 C Papaya – chopped
- 1 TBL White balsamic vinegar
- 1 TBL Sugar
- 1 TBL Olive oil – drizzled to emulsify
- Granola
- 1 TBL flax seed
- 1 TBL Sesame seeds
- 1/2 C ripped Arugula
- 1/2 C ripped Romaine
- 1/2 C Sorrel
- 1 C Papaya (diced)
- 1 Peach (cut into wedges)
- a few Cherry tomatoes
- 2-6 black olives
PREPARE THE DRESSING
- 1.Make a puree of the papaya .
- 2.Add White Balsamic Vinegar to the puree.
- 3.Adjust the acidity by adding the sugar.
- 4.Blitz in a blender at slow speed along with olive oil till an emulsion is formed.
- 5.Set aside in a refrigerator.SALAD ASSEMBLY
- 1.In a bowl, add the leaves and add a tbsp. of the dressing.
Toss to mix well and put on the base of the serving dish. - 2.Combine the rest of the ingredients with 2 Tbsp of dressing and place on top of the leaves.
- 3.Break the granola into little pieces and put on top of the salad.
