Baby Spinach with Parmesan, Papaya, & Mango
- 4 oz. parmesan cheese
- 1/4 c. extra virgin olive oil
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. sea salt
- 1 1/2 tsp. freshly ground pink peppercorns
- 10 c. baby spinach
- 2 papayas, peeled, seeded – cut into 1/2 inch cubes
- 2 mangos, peeled, seeded – cut into 1/2 inch cubes
Using a vegetable peeler, shave the cheese into thin ribbons. Set aside.
In a large salad bowl, combine the olive oil, vinegars, salt, and ground peppercorns and mix well with a fork or whisk. Add the spinach and toss well to coat. Add the papaya and half of the parmesan, and turn gently to coat. Top with the remaining parmesan and garnish with more ground peppercorns. Serve at once.
Yield: 10 servings
Recipe provided by Barbara Tenney.