Island Salad with Shallot-Soy Vinaigrette

• 1/4 medium onion, coarsely chopped
• 3 tablespoons balsamic vinegar
• 1 large shallot, coarsely chopped
• 1 1/2 tablespoons soy sauce
• 1 teaspoon finely grated fresh ginger
• 3 tablespoons grapeseed or other mild oil
• 1 tablespoon finely chopped cilantro
• Salt and freshly ground pepper
• 1/4 pound haricots verts or thin green beans
• 1/2 pound mesclun
• 1/2 Hass avocado, thinly sliced
• 1/2 mango, peeled and thinly sliced
• 1 small red bell pepper, thinly sliced
• 1/2 medium cucumber, peeled and thinly sliced

1. In a blender, combine the onion with the vinegar, shallot, soy sauce and ginger and puree.
2. Add the oil and blend until smooth.
3. Transfer to a small bowl, add the cilantro and season with salt and pepper.
4. Cook the haricots verts in boiling salted water until barely tender, 5 to 7 minutes.
5. Drain and rinse under cold water.
6. In a large bowl, toss the mesclun with the avocado, mango, bell pepper, cucumber, haricots verts and the dressing.
7. Mound the salad on plates and serve.

onion, balsamic vinegar, shallot, soy sauce, ginger, grapeseed, cilantro, salt, verts, avocado, mango, red bell pepper, cucumber

Taken from www.foodandwine.com/recipes/island-salad-with-shallot-soy-vinaigrette (may not work)