1 teaspoon Dijon mustard
3 tablespoons minced Shallot
8 cups herb salad mix (about 4 ounces)
1 large ripe mango, halved, pitted, peeled, sliced
2 small avocados, halved, pitted, peeled, sliced
4 teaspoons Sherry wine vinegar (Non-Alcoholic)
1 teaspoon whole coriander seeds, coarsely cracked
3 tablespoons frozen passion fruit juice concentrate, thawed (If Fresh not Avaialable)
Method: Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper.
Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates.
Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.
Chef's Tip: Very Freshing, with a drop of Fresh Lemon Juice and Passion Fruit.
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