Created from vegetables and fruits grown in the kitchen gardens at the Ritz-Carlton, Kapalua, this salad is simple but very flavorful -- as is the citrus vinaigrette that comes with it. Feel free to add Dijon mustard to take the dressing to another level.

Ingredients
Serves 2

1 Quart Baby Greens Mix
6 each Belgium endive spears
2 Tbl. Carrots, Julienne
2 Tbl. Red Bell pepper, Julienne
2 Tbl. Red Torpido onions, Julienne
6 each Pineapple, sliced paper thin on plate
6 each Yellow grape tomatoes, halved
1 Tbl. Jicama, julienne
1/2 orange Orange segments
10 each Lime basil Leaves, Torn
1/2 tsp. Lemongrass, Fine Chopped
1/2 each Kaffir Lime Leaf, Fine Chopped
3 Tbl. Tropical Citrus Dressing
To taste Salt and fresh ground Black Pepper
2 Tbl Optional: Wonton wrapper, julienne and fried
6 each Optional:  Sautéed Citrus Prawns

Method

Slice 3 paper thin pieces of peeled pineapple and place in a circle on a plate. Place the Belgium Endive spears in the center pointing out and the 3 orange segments in between the endive. Toss the remaining ingredients except wontons in a bowl with enough dressing just to coat ingredients, check seasoning and place a small amount in center of plate. Garnish with prawns and fried wonton shreds. (Click "read more" for dressing recipe.)

Kapalua Citrus Vinaigrette

1 each Tahitian Lime, zested and juiced
1/2 each Cara Cara Orange, zested and juiced
1 tsp. Garlic, chopped
1 tsp. Ginger, chopped
1 tsp. Lemongrass, fine chopped
3/4 each Kaffir Lime leaf, fine chopped
1/2 each Serrano Chile with seeds, chopped
3 Tbl. Red Wine Vinegar
4 ounces Vegetable Oil
1 Tbl. Honey (can use up to 2 Tbl., depending on taste; it's important that it's balanced)
1/4 tsp. Fresh Ground Black pepper
1/2 tsp. Salt

Chop the zest and mix all ingredients except oil. Slowly add the oil while you whisk. Must be mixed again just before using. You can use a blender if you prefer.

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