Vinaigrette 1/2 cup shoyu 1/4 cup sugar 1/2 tsp ginger, minced 2 tsp dijon mustard 1 Tbs garlic, sliced 1/4 cup balsamic vinegar 1/4 cup olive oil 1/2 tsp white pepper 1/2 tsp sugar 1/2 tsp pepper flakes 1 Tbs goma seeds Bean Mixture (combine in mixing bowl) 2 cups Shiitake mushrooms, sliced 1 tomato, seeded & sliced 15 oz can garbonzo beans 1 green pepper, diced 1/4 cup onions, diced 1 tsp cilantro, chopped 2 tsp ginger, minced to taste, white pepper Mixed Island Greens 1 lb tofu, cut into cubes and fried 3 Tbs honey almonds, chopped for garnish for garnish cucumbers, sliced Combine vinaigrette with bean mixture. Place on top of a bed of mixed island greens and fried tofu. Garnish with cucumbers and honey almonds.
2 cups water 1 tsp salt 1/2 cup onions, chopped 1/4 cup celery 1/4 cup carrots 3 Tbs white wine 1 lb chicken breasts Place all ingredients except chicken in a large pan and bring to a boil. Add chicken, turn heat down and poach until done. Place chicken in refrigerator until cool. Vinaigrette 1/4 cup passion fruit concentrate 1/4 cup red wine vinegar 1/2 cup cracked peppercorn 1/4 cup white pepper 1/4 cup chili flakes 1 Tbs sugar 2 Tbs fresh mint, chopped 1/2 cup salad oil Salad 2 oranges, dry sectioned 1 cup strawberries, sliced 1 papaya, sliced 1 tangerine, dry sectioned 1 mango, sliced 1 cup carrots 1 cup pineapple, cubed 1 cup grapes 1 kiwi, sliced 3 tsp ginger, minced Combine vinaigrette over salad (save some for reserve), toss lightly. Arrange a bed of greens on platter, place salad around mixed greens. Place chilled, sliced, poached chicken on top of salad. Pour remainder of vinaigrette over the top. Garnish with parsley and flowers.