Ingredients
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1/3 cup extra virgin olive oil
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3 tablespoons fresh lemon juice
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2 teaspoons finely snipped fresh mint leaves
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2 teaspoons honey
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1/2 teaspoon grated lemon zest
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1/4 teaspoon finely minced garlic
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1/4 teaspoon salt
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1 dash fresh ground black pepper
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1/3 cup sugar
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1/3 cup pecan halves
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1 (5 ounce) bag Baby Lettuces
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1 ripe mango, cubed (about 1 3/4 cups)
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1/2 medium red onion, thinly sliced
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2 kiwi, cut into 8 wedges
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2 teaspoons finely snipped fresh thyme leaves
Instructions
- Whisk together first 9 ingredients; refrigerate, covered.
- 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.
- 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.