This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.

Ingredients

• 2 nopal cactus paddles, cleaned
• 2 tablespoons salad oil
• 1 small red onion, julienned
• 3 teaspoons pumpkinseeds, toasted
• 2 ounces Prickly Pear Vinaigrette, recipe follows
• 4 lime wedges

Directions

Prickly Pear Vinaigrette:

• 1/4 cup red wine vinegar
• 1 tablespoon raspberry vinegar
• 1/2 teaspoon Dijon mustard
• 30 raspberries
• 2 ounces prickly pear syrup
• 1/2 cup mango, diced
• Salt and pepper