Exotic Salad Wrap with Champagne-Shallot Vinaigrette

This salad wrap and dressing was inspired by the Mixto Exotica Salad at Julia's Bistro in Houston, Texas. The Mixto Exotica is a bed of greens with mango, papaya, pineapple, diced red pepper, plantain chips, and a Tahitian vanilla-shallot vinaigrette. Even though I'm not a big fan of fruit, this was the best salad I've ever had. I made my own version of the vinaigrette which I first used on a salad of mixed greens, roasted beets, goat cheese, and mint. This time I went with a salad wrap that is a lot closer to the spirit of the Mixto Exotica.

Since I'm usually only cooking for myself and this dressing does take more effort than just mixing up some vinegar and oil, I make a batch and then freeze it. It is completely worth the little bit of effort required to make this light, sweet, unique dressing. I hope you'll give it a try!

Champagne-Shallot Vinaigrette
Makes about 1 cup

• 6 medium shallots, diced
• 3 tbsp olive oil
• 1/2 cup champagne vinegar
• 1 tbsp honey
• 1 tbsp vanilla extract

Dice the shallots and sauté them in 1 tbsp olive oil. Blend the shallots and the rest of the ingredients in a blender until smooth.

Exotic Salad Wrap
Makes 1 wrap

• 1 piece lavash bread
• a couple handfuls of spring greens mix
• 1 mango, peeled, pitted, and diced
• 1 ounce plantain chips
• 1/2 yellow bell pepper, diced
• 2 tbsp Champagne-Shallot Vinaigrette

Mix the salad ingredients (everything except the lavash bread) with the dressing. Lay the lavash bread with the longest side running from left to right on a flat surface and top it with the salad mixture, leaving about two inches uncovered around the bottom and the right side. Roll up the lavash bread from left to right.