2 Tlb. |
fresh lemon juice |
2 Tlb. |
seasoned rice vinegar |
4 Tlb. |
extra virgin olive oil |
1 tsp. |
sugar |
1/4 tsp. |
salt |
1 Tlb. |
chopped herbs (parsley, basil, chives) |
1/2 cup |
diced mango |
1/2 cup |
honeydew melon |
2 Tlb. |
Dijon Mustard |
2 oz. |
toasted walnuts |
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1. Mix mustard, lemon juice and vinegar with wisk until well blended.
2. Add olive oil in a thin stream whisking constantly.
3. Add sugar, salt and herbs.
4. Toss with 8 ounces of cooked & cooled ravioli.
Add 1/2 cup each of diced mango and honeydew melon and 2 oz. of toasted walnuts. Toss gently and serve.
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