I made this dressing for a Chicken Strawberry Mango Salad, but it would be tasty on any greens. It reminds me of a warm summer day. What else would you want from a dressing? Or, for a tasty winter salad, try this citrus vin on my Roasted Sweet Potato and Arugula Salad.
1 Jalapeño - very finely diced
Chives - thinly sliced
3-4 Garlic - pressed
splash of Soy Sauce
splash of Water
fresh Mint - minced
Juice the citrus into a bowl. Add a little zest from each fruit. Then, stir in everything but the EVOO and mint.
The amount of jalapeño, honey, and black pepper that's used is up to your taste. Just keep in mind that a vinaigrette should be a balanced mix of sweet, salty, spicy, and sour.
Next, slowly and steadily whisk in the EVOO till the liquid has doubled in volume. Finish by stirring in the mint. I like to do this last so that the mint leaves don't get stuck in my whisk.
This tastes a little like jalapeño jelly. You Texans will know what I'm talking about.
Serve over greens, rice, chicken or fish.