Kula Greens w/ Ginger Chile & Caramelized Macadamia Nut

Ingredients

For the Dressing:

• 3 egg yolks

• 1/3 cup minced ginger

• 2 tablespoons soy sauce, Japanese shoyu preferred

• 2 tablespoons rice wine vinegar

• 1 teaspoon dark sesame oil

• 1 teaspoon honey

• 1 teaspoon salt

• 1 tablespoon Dijon mustard

• 2 fresh chile piquins, stems and seeds removed, diced, or substitute serranos

• 1 1/2 cups macadamia nut oil or substitute peanut oil

• 2 tablespoons water

• Juice of 1 lemon

For the Caramelized Macadamia Nuts:

• 1 tablespoon dark brown sugar

• 2 tablespoons water

• 3/4 cup diced Macadamia nuts

For the Salad:

• 1 1/2 cups Kula greens (mixed baby lettuce)

• 1 cup dried mixed fruit, such as papaya, mango, cherries or raisins

Instructions

For the Dressing:

In a blender or food processor, mix the egg yolks, ginger and soy sauce for 10 seconds. Add the vinegar, sesame oil, honey, salt, mustard, and chile and mix well. Blend or pulse at low speed and slowly add the oil. As the dressing thickens, slowly add the water and lemon juice. Chill before serving.

For the Caramelized Macadamia Nuts:

Heat the sugar in a heavy skillet until it melts. Stir in the water and add the nuts and cook, stirring constantly, until the nuts are sugar coated and the water has evaporated. Cool to room temperature.

For the Salad:

To assemble the salad: Thoroughly toss the dressing with the greens until well coated. Sprinkle in the dried fruits and garnish with the macadamia nuts.