From: Executive chef Hector Morales, 21 Degrees North, Turtle Bay Resort, Honolulu. Yield: 12 salads. 6 fresh ripe mangos*, peeled 2¼ lb. goat cheese, sliced into 1 oz. rounds 1½ cups macadamia nuts, toasted and chopped 3 lb. organic greens 12 oz. arugula 24 oz. balsamic vinaigrette as needed for garnish, micro greens Per order: Cut 1 mango cheek away from seed and then cut cheek into 3 wedges. Grill wedges over medium-high heat until marked. Coat 3 goat cheese ...
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