Recipe courtesy of Sara Moulton

Paradise Salad with Sweet and Sour Vinaigrette

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  • Yield: 4 servings
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1 teaspoon mustard

2 teaspoon balsamic vinegar

1 teaspoon soy sauce

1 teaspoon honey

Salt and pepper

1/2 cup olive oil

1/4 cup vegetable oil


1 papaya

1 guava

1 Asian pear

1 pound mesclun salad

1 log goat cheese


  1. Combine mustard, balsamic vinegar, soy sauce, honey, salt and pepper in a mixing bowl. Drizzle in olive oil and vegetable oil, whisking to an emulsion. Set aside. Cut papaya and guava into thin slices. Julienne the Asian pear. Put mesclun in a large bowl. Toss with dressing. Mound on a platter. Place fruit slices on top. Sprinkle with Asian pear. And chunks of goat cheese.