Stacked Radicchio and Mango Salad

1 Large Slice Heirloom Tomato

3 Leaves Oak Leaf lettuce

2 T Chopped Cucumber (English Hot House-skin ON)

2 T Chopped Arugula

1 Large slice of cooked Beetroot

2 T Chopped Fresh Mango, Nectarine or Peach

2 T chopped Green Onion

1 T Crumbled Blue Cheese

2 T Chopped Radish.

2 T Chopped Radicchio

 

Dressing

4 oz Peach or Mango Nectar (Mexican section of Grocery Store)

2 T Rice Wine

1/2 T mustard

1/2 t Sesame Oil

1 T Vegetable Oil







 

Simply mix all of the dressing ingredients.

Layer the other ingredients into a mold. If you do not have a mold--take a clean Tuna Fish can, remove the lid and the bottom.

Pile all of the ingredients as seen in the photograph, finishing with the Blue Cheese.

Just before you remove the mold, add 2 T of the dressing over the salad, then remove the mold, add a little more dressing and serve.

These salads can be made a few hotrs ahead of time, place in the fridge and only unmolded as they are being served.