Cashews, Grilled Peppers & Greens Mango Vinaigrette

• 1/2 cup mango peeled & Cubed
• 1 small shallot, chopped
• 1/4 cup white wine vinegar
• 1/2 cup vegetable oil
• 2 tbs maple syrup
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp curry powder
• 1 large red leaf lettuce
• 1 belgian endive
• 8 cups mesclun mix baby greens
• 1 small red onion thinly sliced
• 1 large mango peeled and sliced
• 2 large red peppers cut into wedges and grilled
• 1/2 cup whole chashews lightly toasted

1. Make the vinaigrette before the salad to give the flavours time to come together before serving.
2. Place the cubed mango, shallot, wine vinegar, vegetable, oil, maple syrup, salt, pepper and curry powder in a blender or food processor. Blend until the mango and shallot are pureed. This dressing can be made a day ahead and stored in refrigerator.
3. Arrange the salad on individual serving plates or large platter.
4. In a small saute pan, toast the cashews until just beginning to brown. Remove from the pan and cool.
5. Heat a grill pan over medium high heat, brush the skin side of each pepper with a little oil and place on the grill. Cook until the pan has left marks on the pepper and it is beginning to soften. Set aside
6. Place one or two large leaves of lettuce on each plate. Place two leaves of belgian endive on top of the lettuce. Mound a large cup of baby greens on top. Place a few slices of mango on top and then wedges of grilled peppers. Sprinkle with a few cashews. Drizzle with a few spoonfuls of salad dressing and serve immediately.

mango, shallot, white wine vinegar, vegetable oil, maple syrup, salt, black pepper, curry powder, red leaf, endive, mesclun mix baby greens, red onion, mango, red peppers, chashews lightly

Taken from www.epicurious.com/recipes/member/views/cashews-grilled-peppers-greens-mango-vinaigrette-52946361 (may not work)