Citrusy Mango Ginger Dressing featuring Sigona’s California Arbequina Olive Oil
Citrusy Mango Ginger Dressing featuring Sigona’s California Arbequina Olive Oil
It’s mango season! The best mangos come from Mexico (their season is from May – September) as opposed to off-season mangos from South America. The difference is the time they spend traveling to our store: South American mangos travel up to three weeks while mangos from Mexico arrive in three days.
The Sigona’s Fresh Press California Arbequina Olive Oil used in this dressing lends a nice fruity & buttery flavor that finishes with a surprising zing. This new crop variety from California’s Sierra Foothills is from a limited edition – only 58 gallons were produced. Get it while it’s hot!
The in-season Haden mangoes are now in at Sigona's!
Ingredients:
- 1 1/4 cup Sigona’s Fresh Press California Arbequina Extra Virgin Olive Oil
- 1/2 cup combined Meyer lemon and lime juice (no Meyer lemons? Regular lemons will work just the same.)
- 2 TBL red wine vinegar
- 2 TBL shallots, minced
- 1/2 TBL fresh ginger, minced
- 3/4 TBL Dijon mustard
- 1/2 TBL organic Agave nectar
- 1/2 cup mango, diced
- Salt & pepper
Directions: Place all ingredients in blender and whip together until the dressing mixes to a creamy consistency. Drizzle over a mixed greens salad (recipe follows) and toss. There should be plenty of dressing remaining…it will hold for several days in the refrigerator. This should serve 4-6.
Mixed Greens Salad with Mango & Avocado
- 8 cups loosely packed spring mix
- 2 1/2 TBL kalmata olives, finely chopped
- 1/2 avocado, diced
- 1/2 mango, diced
Directions: Place all ingredients in a salad bowl and toss with citrusy mango ginger dressing.
