Mango Salad with Ginger-Raisin Vinaigrette

• Dressing:
• 1/4 cup(s) golden raisins
• 1 cup(s) boiling water
• 3 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) malt vinegar, or red-wine vinegar
• 1 tablespoon(s) finely chopped fresh cilantro leaves and tender stems
• 1 teaspoon(s) minced ginger
• 1  fresh green Thai, serrano or small jalapeno chile, stemmed and finely chopped (see Note)
• 0.125 teaspoon(s) salt
• Salad:
• 8 cup(s) mesclun, or other mixed baby salad greens (5 ounces)
• 1  large ripe, firm mango, peeled (see Tip) and diced (1 1/2 cups)
• 1  medium red bell pepper, seeded and cut into julienne slices (1 cup)

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Directions

1. To prepare dressing: Place raisins and boiling water in a small bowl. Let soften for 30 minutes. Drain; transfer the raisins to a blender. Add oil, vinegar, cilantro, ginger, chile and salt. Puree, scraping the sides as needed, until smooth. Set aside 1 tablespoon of the dressing.
2. To prepare salad: Place the greens in a large bowl and toss with the remaining dressing. Divide among 6 plates. Place mango and bell pepper in the bowl; add the reserved tablespoon of dressing and toss to coat. Top the greens with the mango mixture. Serve immediately.
3. Note: Fresh and dried chiles vary widely in spiciness depending on variety and seasonality. Smaller varieties are generally hotter. What makes chiles hot, capsaicin, is found in the inner membrane and seeds. Add chiles with caution when cooking, tasting as you go. Tip: How to cut a mango: 1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. 2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. 3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. 4. Cut the fruit into the desired shape.

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