Champagne Mango Salad by Jean-George

Champagne Mango Salad

Champagne Mango Salad, La Tur Triple Creme, Thai Basil, Ginger Lime Vinaigrette
Serves 2

For the Ginger Lime Vinaigrette:
1/4 cup Champagne Vinegar
6 tbsp Olive Oil
1 tbsp Salt
1 tbsp Lime Juice
1 tbsp Lime segment, Diced
1 tbsp Minced Shallots
1 tbsp Brunoise Ginger

Combine all in a bowl, whisk well and reserve.

To Serve
1 Perfectly ripe mango, preferably a Champagne mango
6 Thai Basil leaves
6 Mint leaves
La Tur Cheese (or similar young goat cheese)
3 slices Serrano Ham
1 pinch Black Pepper
1 pinch Sea Salt
1 tbsp Scallions, sliced
1 tbsp Olive Oil
1 tsp Passion Seeds
4 halved Green Olives
Ginger Lime Vinaigrette

Peel mango, remove the pit and slice ½ inch thick.
Place the sliced mango on a cold plate and position the diced La Tur Cheese on top of it.
Spoon the ginger lime vinaigrette over the mango and cheese.
Scatter Thai basil, mint, and scallion on top of the mango salad.
Add a few slices of serrano pepper.
Season with sea salt, black pepper, and olive oil.
Finish the salad by adding some passion seeds and green olives.

Bon appetite.