Green Mango, Avocado Salad With Peanuts & Lime Juice.

Awesome salad!

My green mango turned out to be really ripe and wonderful, Oh well, but trust me this works with an unripe mango...

Recipe for two:

2 big handfuls of simple lettuce mix with romaine
1 small sweet red pepper, thinly sliced
6 scallions, thinly sliced on the diagonal
1 mango, sliced or cubed
1/2 avocado, sliced
extra virgin olive oil
juice of one fresh lime
pinch cayenne, salt and pepper
1 t sherry vinegar
handful of roasted peanuts

Assemble all the ingredients in a large stainless steel bowl, leaving out some of the mango and avocado slices for decoration...  Toss and plate on to cold plates!

Bon Appetit!  Chef Hobbes

Lunch: Fall Pear and Arugula Salad with Balsamic Drizzle

In large bowl add the washed and dried arugula, then add the vinegar, oil, salt and pepper, now gently mix all ingredients with your clean hands, do not use tongs or spoons, you don't want to bruise the leaves. Arrange on your plate and garnish with thinly sliced ripe pears, and shaved Parmesan cheese, then drizzle the balsamic reduction.

Recipe: serves one

Hand full of arugula
1 Tablespoon Hazelnut oil
1 splash balsamic vinegar
1 large pinch each salt and pepper
1/2 thinly sliced ripe pear
shaved Parmesan cheese to taste
drizzle balsamic reduction

To make reduction drizzle, add one bottle balsamic vinegar to a saucepan, over high heat bring to a boil making sure hood fan is turned on!  Reduce heat to slow to medium roll, it takes some time for it reduce down about 30-45 minutes, you will end up with only about a 1/4 of the volume you had before you started.  Most people add sugar at this point, I use honey, so turn the heat off and add the honey stirring until dissolved or the reduction has thickened, keep your eye on it, don't let it get to thick.  Let it cool and transfer to bottle or jar..

Bon Appetit!