Island Salad with Shallot-Soy Vinaigrette

• VEGETARIAN

Ingredients

1. 1/4 medium onion, coarsely chopped
2. 3 tablespoons balsamic vinegar
3. 1 large shallot, coarsely chopped
4. 1 1/2 tablespoons soy sauce
5. 1 teaspoon finely grated fresh ginger
6. 3 tablespoons grapeseed or other mild oil
7. 1 tablespoon finely chopped cilantro
8. Salt and freshly ground pepper
9. 1/4 pound haricots verts or thin green beans
10. 1/2 pound mesclun
11. 1/2 Hass avocado, thinly sliced
12. 1/2 mango, peeled and thinly sliced
13. 1 small red bell pepper, thinly sliced
14. 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. Add the oil and blend until smooth. Transfer to a small bowl, add the cilantro and season with salt and pepper.
2. Cook the haricots verts in boiling salted water until barely tender, 5 to 7 minutes. Drain and rinse under cold water.
3. In a large bowl, toss the mesclun with the avocado, mango, bell pepper, cucumber, haricots verts and the dressing. Mound the salad on plates and serve.