Rainforest Papaya Salad
2 small ripe golden papayas
2 oz pine nuts, toasted
1 head romaine lettuce
5 oz baby arugula
3 oz sunflower sprouts
1 shallot, minced
1/4 cup rice vinegar
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Yield Makes 4 first-course servings
In a small bowl, whisk together shallot, vinegar, olive oil, salt, and pepper. Set aside.
In a large bowl, combine lettuce leaves, arugula, and sprouts. Add vinaigrette and toss carefully. Divide greens and sprouts among 4 plates.
Cut papayas lengthwise in half. Remove and discard seeds and scoop out papaya pulp with a melon baller and place on salad. Add toasted pine nuts and enjoy! You may also dry the papaya seeds and use them as a replacement for the pepper seeds next time.