Hearts of Palm & Mango Salad with Brown Sugar Cider Vinaigrette

 

• 

• Cooking and Prep: 20 m
• Serves: 6
• Contains:

Start Cooking

Prepare the Hearts of Palm & Mango Salad with Brown Sugar Cider Vinaigrette

1. To make the fried shallots (optional), heat oil in a small pot. Slice the shallot thin and when the oil is 350 degrees Fahrenheit, add the shallots and fry until the edges brown and crisp. Drain in a small strainer or metal drying rack over a towel.

2. To assemble the salad, place the spinach at the bottom of the bowl. Top with the mango, hearts of palm, avocado, pecans, and fried shallots.

3. Place the dressing ingredients into a mason jar and shake until emulsified.

4. Just before serving, drizzle the dressing over the salad and toss.