Fusion Salad With Lemon-Thyme Vinaigrette - cooking recipe

Ingredients

1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely snipped fresh thyme leaves
2 teaspoons finely snipped fresh mint leaves
2 teaspoons honey
1/2 teaspoon grated lemon zest
1/4 teaspoon finely minced garlic
1/4 teaspoon salt
1 dash fresh ground black pepper
1/3 cup sugar
1/3 cup pecan halves
1 (5 ounce) bag Baby Lettuces
1 ripe mango, cubed (about 1 3/4 cups)
1/2 medium red onion, thinly sliced
2 kiwi, cut into 8 wedges

Preparation

Whisk together first 9 ingredients; refrigerate, covered.
Heat sugar in small skillet over medium heat until sugar melts and is a light golden brown. Stir in pecans until all are well coated. Spread on greased foil or parchment paper. When cool, chop into bite-size pieces; set aside.
To Serve: Toss baby lettuces with mango and onion; divide among 8 salad plates. Arrange 2 kiwi wedges on each salad, sprinkle with caramelized pecans. Drizzle vinaigrette over salads; serve immediately.