Ingredients for Vinaigrette:
1/4 c. Elderflower White Balsamic
1/4 c. Mild EVOO
2 Tbsp. lime juice
1 Tbsp. honey
salt & pepper to taste
Ingredients for Salad:
1 mango, peeled and sliced
1 c. cucumber, cut into matchsticks
1/2 c. red bell pepper, cut into matchsticks
1/4 c. red onion, peeled and diced
1/4 c. radishes, cut into matchsticks
1 Jalapeno', sliced (optional)
6-8 fresh basil leaves
6-8 fresh mint leaves
1/3 c. crunchy wonton strips
lime wedges or slices for garnish
Place the balsamic, EVOO, lime juice, and honey in a bowl and whisk to combine. Add salt and pepper and season to taste. Refrigerate until ready to use.
Place the mango, cucumber, red bell pepper, onion, radishes and jalapeno in a large bowl. Add half of the vinaigrette to the bowl and toss to coat. Transfer the salad to a platter and top with mint, basil and wonton strips. Serve with the remaining vinaigrette on the side. Garnish with lime before serving.
