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2 cups passion fruit or mango juice
1 large shallot
2 garlic cloves, finely chopped
1 tsp chopped fresh thyme, or 1/2 tsp dried thyme leaves
1/2 tsp salt
generous pinch ground black pepper
1/4 cup olive oil
1/2 lime
1 small pineapple, peeled, cored and sliced into rings
2 tbsp maple syrup
12 cups mesclun greens
1 English cucumber
1 red bell pepper
1/2 red onion
Pour juice into a large, wide frying pan. Boil over high heat, stirring often, until liquid reduces to 1/2 cup (125 mL), 10 to 12 minutes. Remove from heat. Meanwhile, finely chop shallot. Stir into reduced juice along with garlic, thyme, salt and pepper. Gradually whisk in oil until well mixed. Taste and add a squeeze of lime juice if not tart enough and more salt and pepper, if needed.
Lightly oil grill and heat barbecue to medium-high. Place pineapple rings on a large plate. Brush both sides of slices with maple syrup. Grill, turning frequently, just until lightly charred and grill marks form, 4 to 6 minutes. Remove rings to a cutting board as they are done. Slice rings into halves or quarters.
Meanwhile, place greens in a large salad bowl. Slice cucumber in half lengthwise, then thinly slice. Core and seed pepper, then slice into long thin strips. Slice onion into long thin strips. Add cucumber, pepper and onion to greens. Add hot pineapple, drizzle with dressing and toss.
Calories 169, Protein 2.7g, Carbohydrates 25.6g, Fat 7.4g, Sodium 170mg.
Perfect as a side dish for most barbecued entrees, this light salad was inspired by a dish from chef Marco Ormonde at Toronto's Hemispheres Restaurant and Bistro. We loved his sassy addition of char-grilled pineapple on fresh salad greens. The passion fruit vinaigrette may sound fancy but it's simple to make. The secret? Bottled fruit juice as a base.