Here is the Official recipe that was shared on the local news station. But if you don't look closely you'll see that the dressing recipe makes 1 1/4 gallons of the stuff. So here is recipe with the portions significantly reduced.
***Beaches Asian Honey Mustard Dressing***
The recipe calls for a whole egg, but I leave it out.
1/2 Tablespoon Dijon mustard
1 1/2 Tablespoon canola oil
1/2 Tablespoon honey
pinch ground white pepper
1/4 tsp chopped garlic
1/4 tablespoon apple cider vinegar
1 tsp soy sauce
1/8 tsp unseasoned rice vinegar pinch kosher salt
The recipe calls for a whole egg, but I leave it out.
1/2 Tablespoon Dijon mustard
1 1/2 Tablespoon canola oil
1/2 Tablespoon honey
pinch ground white pepper
1/4 tsp chopped garlic
1/4 tablespoon apple cider vinegar
1 tsp soy sauce
1/8 tsp unseasoned rice vinegar pinch kosher salt
1/3 cup dried passionfruit, minced ( I can never find this, so I use dried Mango or I leave it out)
***Caramelized Cashews***
1/4 ounce whole butter
1/8 cup granulated sugar
1/4 ounce honey
1/4 ounce soy sauce
1/2 pound cashew pieces
1/4 ounce whole butter
1/8 cup granulated sugar
1/4 ounce honey
1/4 ounce soy sauce
1/2 pound cashew pieces
***Salad***
4 1/2 ounces mixed salad greens
3/4 ounce sliced snow peas
1 1/2 ounce jicama, peeled and cut into thin slices
4 ounces chicken breast, sliced or shredded
1 1/2 ounce caramelized cashews from recipe above
Roasted sesame seeds, white & black
4 1/2 ounces mixed salad greens
3/4 ounce sliced snow peas
1 1/2 ounce jicama, peeled and cut into thin slices
4 ounces chicken breast, sliced or shredded
1 1/2 ounce caramelized cashews from recipe above
Roasted sesame seeds, white & black
directions
For the dressing: Combine egg and Dijon mustard; blend or food process until smooth. Slowly drizzle half of the oil into egg & mustard mixture. Fold in remaining ingredients, except oil. Mix until ingredients are incorporated. Add remaining oil and mix thoroughly. Fold dried passionfruit into dressing by hand.
For the caramelized cashews: Combine butter, sugar, honey and soy sauce in saucepan over medium heat. Stir constantly until sugar dissolves and starts to caramelize.
Fold in cashew pieces and mix to coat cashews evenly. Remove from heat and spread cashew mixture out on lined sheet pan.
Bake at 400 degrees for 5-7 minutes, until golden.
Cool at room temperature. Reserve required amount for recipe. Remove remaining cashews from sheet pan and store at room temperature for another use.
To assemble salad: Place mixed greens, snow peas and jicama in a bowl. Drizzle dressing over top and toss lightly.
Place on chilled serving plate or bowl. Top with chicken, caramelized cashews and roasted sesame seeds.
For the caramelized cashews: Combine butter, sugar, honey and soy sauce in saucepan over medium heat. Stir constantly until sugar dissolves and starts to caramelize.
Fold in cashew pieces and mix to coat cashews evenly. Remove from heat and spread cashew mixture out on lined sheet pan.
Bake at 400 degrees for 5-7 minutes, until golden.
Cool at room temperature. Reserve required amount for recipe. Remove remaining cashews from sheet pan and store at room temperature for another use.
To assemble salad: Place mixed greens, snow peas and jicama in a bowl. Drizzle dressing over top and toss lightly.
Place on chilled serving plate or bowl. Top with chicken, caramelized cashews and roasted sesame seeds.
