It’s been a long cold winter in these parts. I think we can all agree on that, right?!
Spring is slowly awakening here and we’ve been busy in the garden this week. The bees are buzzing when the days are warm and sunny. The garden is full of birdsong from sun up to sundown. We’ve started cleaning up the garden beds and sowed carrots and beets from seed this week. I just love this time of year. The shedding of cold winter and the renewal of green in our natural surroundings lightens our steps and beckons us outside to play and work. Happy spring friends! It finally feels like she has arrived!
I am so happy to see the arrival of Ataulfo mangoes at the local markets. I know Jamaica (and I assume many other parts of the world) is coming into its full-blown mango season and for now I can only taste those beautiful heirloom varieties in my dreams. Ataulfo mangoes are much more flavorful than the supermarket staple variety you find there year-round, and I highly suggest using them in this recipe if you can find them. This bright tangy dressing over a big fresh salad is just a thing to bid farewell to winter and say hello to spring.
- 1 ripe mango look for the Ataulfo variety
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup can substitute with raw honey
- zest and juice from 1 large lime or 2 small or not so juicy ones
- juice from 1/2 of a lemon
- 1 teaspoon vinegar red/white wine, champagne or apple cider all work well
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher sea salt optional
- 1/4 teaspoon cracked black pepper
- 1 small clove of garlic
- small handful of fresh cilantro leaves or parsley leaves or 1 tablespoon of dried herbs
- Taste dressing. If it's too tangy for your taste, add more olive oil to it 1 tablespoon at a time in the same manner as above. Adjust seasonings to your taste if needed as well.
- Pour dressing into a pint-sized jar, seal jar with a lid, and keep refrigerated until ready to use. Enjoy!