A Cowboy in the Kitchen: Recipes from Reata and Texas West of the Pecos
By Grady Spears and Robb Walsh
Ten Speed Press

Mango Vinaigrette
Yield: 4 cups

Make extra and keep a bottle in the fridge!

1/2 cup cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon minced garlic
1-1/2 teaspoons honey
1 teaspoon freshly squeezed lime juice
1 cup peeled, ripe mango pieces
plus 1/4 cup peeled, finely diced ripe mango
1-1/2 cups olive oil
1/2 cup minced cilantro leaves
1/2 habanero pepper, stemmed, seeded, and minced
2 tablespoons thinly sliced scallions
Kosher salt to taste

Put the vinegar, mustard, garlic, honey, lime juice, and 1 cup ripe mango
in a blender. Blend at medium speed. With the motor running, remove the
top and slowly drizzle in the olive oil. The mixture should be thick and
emulsified. Fold the cilantro, habaneros, scallions, and diced mango into
the dressing. If the dressing is too thick, thin with water. Serve at
once or store the dressing; it will keep for up to 4 days.

Mimi Hiller
www.CookbooksPlus.com


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