A Grilled Mango Spinach Salad with Cranberries is exactly what I need. We had already more than a month of very hot humid weather here in Georgia, somewhere between 93 and 96 degrees It reminds me so much of the Caribbean and so does this salad.
4tablespoonsextra virgin olive oil
salt and pepper
Peel the mango's, slice in half, cut around the pit and cut the meat into cubes.
Wash the baby spinach.
Cut the sliced pancetta in small pieces and bake them crispy. When done, transfer to a plate with a paper towel that will soak up the fat. Allow to cool.
Heat a tablespoon of oil in a grill pan on high heat and grill the mango's. Don't bake them too long as they will become too soft and mushy.
Grilling them on high heat will give them just a few grilling marks.
Remove from the grilling pan and allow to cool until just warm, about 10-15 minutes.
Make a dressing by mixing oil, verjus blanc, salt, pepper and ginger past to make a dressing.
Combine warm mango's, spinach, pancetta, cranberreis with the dressing and toss gently to coat.