Mixing the flavors of the Napa Valley with those of Central Mexico, Chef Chris Mortenson puts his own spin on a chopped salad.
Chef Chris MortensonLa Condesa
, St. Helena
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1/2 cup balsamic vinegar
1/4 cup local honey
2 1/2 tbsp. finely diced shallot (approximately 2 shallots)
1 1/2 tbsp. Dijon mustard
1 1/4 cups olive oil
Salt, to taste
1 cup arugula
1 cup shredded cabbage
1/3 cup peeled and diced jicama
1/3 cup raw sweet corn
1/4 cup diced tomato
1/8 cup sliced radish
4 tbsp. toasted sesame seeds
4 oz. crumbled queso fresco
2 avocados, diced into 1-inch cubes
Fried tortilla strips (optional)
Kosher salt and black pepper, to taste
For vinaigrette: Place vinegar, honey, shallot and mustard in a large mixing bowl. Slowly stream in oil while whisking together. Season with salt, as needed. Set aside.
For salad: Wash greens thoroughly and pat dry. Place in a large mixing bowl with jicama, corn, tomato and radish. Toss with 4 oz. vinaigrette until coated. Arrange in the center of 4 salad plates. Sprinkle sesame seeds and queso fresco over salad. Add avocado cubes and top with tortilla strips. Finish with a sprinkle of salt and pepper. Refrigerate remaining vinaigrette for future use.