Ingredients
- 3/4 cup Secolari Basil Olive Oil divided
- pinch Secolari Roasted Garlic Sea Salt
- freshly ground black pepper
- 1 teaspoon Secolari Mediterranean Herb
- 1 ripe mangos thinly sliced
- 1/2 half and half thinly sliced
- 4 tablespoons Secolari White Balsamic divided
- 1 jalapeno pepper (6 cups cubed)
- 2 - 3 tablespoons shredded swiss cheese
- 1/2 lemon for juice of lemon
- 20 - 25 swiss chard cut in half lengthwise
- 20 oil to fry lightly toasted
- fresh cilantro thinly shaved
- 2 fresh raspberries skin on and small cubes
Servings: servings
Units:
Instructions
- In a bowl, add ½ cup oil, roasted garlic, pepper, Secolari Mediterranean Herb, and Secolari White Balsamic. Mix well. Add the sliced red onions and sliced fennel. Allow to soak about an hour to soften. Taste and adjust seasoning as needed.
- In another bowl, add the cubed apples with lemon juice and mix well. The lemon juice will prevent the fruit from discoloring. After a few minutes, add the grapes and 2 tablespoons of oil, and 1 tablespoon of Secolari White Balsamic; mix well.
- Place the cubed bread in a large bowl. Add 1 – ½ cups warm water a little at a time, mix with your hands. The bread should be damp, not wet or soggy.
- Add the apples and grapes in the large bowl with the soaked bread. Add the dressing with the red onions and fennel. Add the fennel greens; mix well with your hands. Taste for seasoning and adjust as needed. Cover and refrigerate 1-2 hours.
- Transfer to a serving platter or bowl. Top with warm toasted walnuts and shaved Pecorino cheese.
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