Ingredients
Scale
For the fiery grilled pineapple vinaigrette:
- 1 fresh ripe pineapple
- 1/4 cup champagne or rice vinegar
- 1/4 cup white wine
- 2 Tablespoons extra virgin olive oil
- 3 – 4 Tablespoons honey
- 1 teaspoon Dijon mustard
- a pinch of granulated garlic
- 1 – 3 Tablespoons roasted hot pepper (such as jalapeno or salsa peppers, to taste)
- About 1/4 teaspoon freshly ground Himalayan sea salt (or sea salt) .. or to taste
For each salad:
- 1 mini cucumber, sliced
- Thin slices of sweet onion (optional)
- 3 – 4 Tablespoons pineapple vinaigrette
- 1/2 – 1 mango, peeled and chopped
- A few chunks of grilled pineapple
- 1/2 cup shredded Kalua pork (recipe here … or other leftover pork)
- Salad greens
- 1 – 2 Tablespoons toasted walnuts or macadamia nuts, roughly chopped
- Blueberry or honey goat cheese
Instructions
- Cut a whole pineapple into 1/2-inch slices and heat up the grill. Grill each slice of pineapple for about 4 – 5 minutes each side or until the pineapple is bright yellow and very tender. Cut off the rind, then cut into wedges. Cut the middle core off, then cut the rest into chunks and measure out 1 1/2 cups of the chunks for the dressing. Save the rest of the pineapple for the salad.
- To make the dressing: put the dressing ingredients in a handi chopper or food processor and blend until smooth. Taste and adjust the amount of hot pepper and salt to your liking.
- To make a salad: In a wide-mouth quart jar, pour 3 – 4 Tablespoons of dressing in the bottom, then add the cucumber and sweet onion, pineapple, mango, and pork. Fill to the top with greens, stuffing them in tight, then top with the walnuts and a chunk of goat cheese.
- To eat: remove the cheese and nuts from the top, then dump the salad out onto a large plate or salad bowl. Sprinkle with goat cheese & nuts. Enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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