FOR THE DRESSING:
1 whole egg 2 oz rice wine vinegar
2 oz lime juice 1 Tbs Dijon mustard
1 Tbs Sambol olek 1 Tbs ginger, minced
2 tsp ceylon curry powder 1/2 cup olive oil
sugar to taste 1/4 cup thick Hawaiian coconut milk
salt & pepper to taste
FOR THE SALAD:
1 lb Kealakekua mixed greens
10 pappadums, fried
2 mangoes, peeled & thinly sliced
8 oz Hamakua or Puna goat cheese
2 Maui onions sliced very thin
3 oz macadamia nuts, finely minced
5 vine ripened Waimea tomatoes, blanched, skinned, then sliced 1 bunch cilantro, stemmed
2 med. carrots, for garnish
In a blender combine first seven items, add oil slowly to emulsify. Finish with coconut milk, sugar, salt & pepper to taste.
In bowl combine greens and 2/3 of the dressing.
To serve using a fried pappadum, build a peak in the center of the plate starting with a layer of tomato and continuing with other ingredients. Garnish with carrot curls and macnut crusted goat cheese.