Executive Chef Michael Bloise, Wish at The Hotel, Miami Beach

Yield: 6 servings.

SALAD:

12 oz. mixed greens
1/2 lb. Florida lychees, peeled, seeded and cut in halves
1 unripe green Florida mango, peeled, seeded and julienned
3 oz. dry roasted cashews, chopped
2 limes, juiced
1/4 cup grenadine

DRESSING:
1/2 lb. fresh Florida lychees, peeled and seeded
1 bunch of mint, stems removed
1/4 cup rice wine vinegar
1/2 cup peanut oil

For the salad: Place lychees in a medium bowl. In a small pot, bring lime juice and grenadine to a boil. Immediately pour mixture over the lychees. Cover and chill. Once chilled, cut into halves. Toss all other salad ingredients in a large bowl.

For the dressing: Combine the lychees, mint and rice vinegar in a blender and purèe on low speed. Slowly add the oil until emulsified. Season to taste with salt and pepper. Add just enough dressing to coat the salad and gently toss.

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