Beach House Salad

Beach House Salad

Beaches Asian Honey Mustard Dressing

1 whole egg
½ cup Grey Poupon Dijon mustard
½ cup honey
1 ½ tsp white pepper, ground
1 Tbls chopped garlic
1 ½ cups canola oil
¼ cup apple cider vinegar
1 Tbls Soy sauce, Kikkoman light
1/8 cup unseasoned rice vinegar
1 ½ tsp kosher salt
1/3 cup Passionfruit, dried and minced

Combine egg and Dijon mustard, blend or food process until smooth. Slowly drizzle half of the oil into egg & mustard mixture.
Fold in remaining ingredients, except oil. Mix until ingredients are incorporated.  Add remaining oil and mix thoroughly. Fold dried passionfruit into dressing by hand.

Salad

4 ½ oz Mixed Greens
¾ oz sliced snow peas
1 ½ oz jicama, peeled and cut into thin slices
1-4 oz Chicken breast, sliced or shredded
1 ½ oz caramelized cashews (recipe below)
Asian Honey Mustard Dressing
Roasted sesame seeds, white & black

Place mixed greens, snow peas and jicama in a bowl. Drizzle Honey Mustard dressing over top and toss lightly. Place on chilled salad plate or bowl. Top with chicken, caramelized cashews and roasted sesame seeds.

Caramelized Cashews

1 lb cashew pieces
½ oz whole butter
¼ cup granulated sugar
½ oz honey
½ oz soy sauce

Combine butter, sugar, honey and soy sauce in saucepan over medium heat. Stir constantly until sugar dissolves and starts to caramelize.

Fold in cashew pieces and mix to coat cashews evenly. Remove from heat and spread cashew mixture out on lined sheet pan.

Bake at 400 degrees for 5-7 minutes, until golden.

Cool at room temperature. Remove from sheet pan and store at room temperature.