Mesclun Lettuce With Chilly Balsamic Chocolate Reduction
By Executive Chef Rishi Manucha
- In a bowl whisk together mustard, finally chopped bird chilly add balsamic vinegar and oil
- Melt the chocolate on a double boiler then add the almonds in that and let it cool down
- Pre wash the lettuce in the ice water & pat dry it
- In a mixing bowl, add lettuce, kiwi, mango & drizzle with chilly balsamic chocolate dressing
- Garnish with hand rolled almonds & chocolate shavings