Spinach leaves

Raspberry Vinaigrette

Sliced Mango

Sliced Jicama

Whole Raspberries

Dijon Mustard

Shallots

Garlic

Lemon juice juice of one lemon

Parsley

Olive oil

Salt and pepper to taste

Preperation:

Place the raspberry puree, the mustard, shallots and garlic into a food processor.

Turn the processor on high and until all the ingredients are smooth and pureed.

Place the processor on medium and begin to slowly add the olive oil until all has been added. Season with salt and pepper and squeeze in the lemon juice.

Presentation:

In a bowl add the spinach leaves; add the raspberry vinaigrette and mix. Be sure all the spinach leaves are evenly coated. Top with the sliced mango, jicama and whole raspberries.

Chef/Owner Julio Camberos Jr.
Black Tie Gourmet