Mixed Greens With Mango Dressing
3 ounces arugala, trimmed and torn into bite-sized pieces (about 2 ½ cups)
1/2 cup watercress leaves
1/4 cup rice vinegar
3 tablespoons olive oil
2 tablespoons honey
For dressing, in a blender or food processor combine the 1/2 cup chopped mango, the vinegar, oil, honey, mint and chives. Cover and blend or process until smooth. Season to taste with salt and pepper. Drizzle about half the dressing over salad greens; toss gently to coat. Arrange salad on plates. Top with remaining mango slices, remaining dressing and additional freshly ground pepper.