Through the feed opening of a running blender add, 1 at a time, the vinegar, cilantro, parsley, hot pepper sauce, salt and pepper. Leaving the blender running, add the chocolate syrup and then the cream of coconut in a slow thin stream to allow to emulsify. Taste and adjust seasoning, as needed, with salt and pepper.
Toss together lettuce, onions, scallions, tarragon, cilantro, and cucumbers. Fold in watermelon, apricot, grapes, raisins, and chocolate chips. Add just enough dressing to coat, serving any additional dressing on the side. Serve with bacon crumbled on top.
2007, Robert Irvine, All Rights Reserved
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