Mango and Mozzarella Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

MAKE THE LEMONY CHAMPAGNE VINAIGRETTE (WITH MUSTARD): In a large bowl, whisk together 2 teaspoons mustard, the zest and juice of 1 lemon, 4 teaspoons Champagne vinegar, and 1 teaspoon honey. While whisking, slowly drizzle in ¼ cup (60 ml) olive oil until emulsified. Season well with kosher salt and pepper.

Step 2

PREP: Peel 2 mangoes using a Y-peeler.

Step 3

Hold a mango upright and find the tall-est-looking side. The pit is long and flat and will run along that line, so start by cutting off both larger cheeks. Then, carefully running your knife along the curve of the pit, cut off the smaller side pieces.

Step 4

Thinly slice all of your mango.

Step 5

Separate the leaves of 2 heads lettuce and tear into bite-size pieces to make about 6

Step 6

cups (240 g); wash and spin dry. Thinly slice 1 ball mozzarella cheese.

Step 7

ASSEMBLE AND SERVE: Toss your lettuce with about half of the dressing. Arrange on a serving plate or platter and then top with sliced mango and mozzarella- -drizzle with more dressing as desired, and sprinkle with flaky salt.