Mixed Greens with Arugula, Raspberry Vinaigrette, Mango, Garlic Prawns and some pistachios.
One day, I found a bottle of raspberry vinegar in the cupboard. Probably a gift to my mother which she forgot about. So I decided to use it. It was the middle of summer and I was watching my diet so it would be perfect for a salad. Rule of thumb when doing a vinaigrette: one part of vinegar (or lemon or any acidic liquid) is to three parts oil. In this case, I bought a fruity olive oil from Bacchus Epicere in Power Plant Rockwell. This fruity olive oil would be a waste if used in cooking. You want to use that strong fruity taste so it is just perfect for salads.
In a blender, add all the following ingredients: extra virgin olive oil, raspberry vinegar, some frozen raspberries, a bit of sugar, a dash of sea salt, some chopped shallots and dijon mustard to emulsify. Toss some greens and arugula (the bitterness of arugula is perfect for the sweetness and sourness of the dressing), add some mango and prawns (sauteed ahead of time in garlic and olive oil), any nut of your choice (i.e. walnuts or pistachios) and voila... the perfect summer salad that is good enough for a meal, very refreshing and guilt-free!
