Fusion Salad With Lemon-thyme Vinaigrette

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1/3 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons finely snipped fresh thyme leaves
• 2 teaspoons finely snipped fresh mint leaves
• 2 teaspoons honey
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon finely minced garlic
• 1/4 teaspoon salt
• 1 dash fresh ground black pepper
• 1/3 cup sugar
• 1/3 cup pecan halves
• 1 (5 ounce) bag baby lettuces
• 1 ripe mango, cubed (about 1 3/4 cups)
• 1/2 medium red onion, thinly sliced
• 2 kiwi, cut into 8 wedges

Recipe

• 1 whisk together first 9 ingredients; refrigerate, covered.
• 2 heat sugar in small skillet over medium heat until sugar melts and is a light golden brown. stir in pecans until all are well coated. spread on greased foil or parchment paper. when cool, chop into bite-size pieces; set aside.
• 3 to serve: toss baby lettuces with mango and onion; divide among 8 salad plates. arrange 2 kiwi wedges on each salad, sprinkle with caramelized pecans. drizzle vinaigrette over salads; serve immediately.