Ingredients Jump to Instructions ↓

  1. 2 tablespoons rice wine vinegar

  2. 2 teaspoons fresh lime juice

  3. 3 tablespoons minced fresh cilantro

  4. 1 tablespoon minced shallots

  5. 1 teaspoon minced ginger

  6. Pinch sugar

  7. 1/4 cup macadamia nut oil

  8. 1/4 cup grapeseed or peanut oil

  9. 1/4 teaspoon salt

  10. 1/8 teaspoon freshly ground black pepper

  11. 1 pound fresh arugula, tough stems removed, rinsed, and spun dry

  12. 8 ounces Serrano ham, very thinly sliced and cut into pieces

  13. 1 cup cubed fresh pineapple

  14. 1 mango, peeled, seeded, and cubed

  15. 1 small jicama, peeled, quartered, and very thinly sliced

  16. 1 large firm-ripe avocado, peeled, seeded and cubed

  17. 1/2 cup macadamia nuts, lightly toasted

  18. Chopped fresh chives, garnish

Instructions Jump to Ingredients ↑

  1. In a medium bowl, whisk together the vinegar, lime juice, cilantro, shallots, ginger, and sugar. Add the oils in a steady stream, whisking, until emulsified. Season with salt and pepper and whisk to combine.

  2. In a large bowl, combine the arugula and ham and toss with dressing to coat. Add the pineapple, mango, jicama and avocado and lightly toss to combine and coat with dressing. Adjust seasoning with salt and pepper, to taste.

  3. Divide among 4 large plates and top each serving with nuts. Drizzle with dressing, as desired. Garnish each serving with chives and serve.

  4. Yield : 4 servings


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