4 oz. mixed baby greens
1 oz. smoked pheasant
1 cup chirimoya chunk, peeled, seeded and diced small
1 large chile poblano cut into thin strips
1 small red onion rinsed
Salad Dressing
1/2 cup orange juice
1/4 cup olive oil
1 each chile chipotle seeded
1 teaspoon. honey
1 tablespoon balsamic vinegar
1 tablespoon chopped cilantro (added after the dressing has been blended)
Salt and pepper
- For the dressing place orange juice, olive oil, chipotle, honey, balsamic vinegar, and salt in a food processor or blender. Blend the mixture until it is smooth and well blended. Add the chopped cilantro and mix in gently with a spoon.
- To assemble the salad, toss the mixed greens, onions, poblano strips, and pheasant with the dressing.
- To serve, place the mixture on the center of your plate. Sprinkle diced chirimoya around salad, sprinkle a little chile powder over salad, and garnish with fresh cilantro sprigs.
