Featured at the 2004 Epcot International Food and Wine Festival this salsa was served with lamb chops.
2 small Asian pears, cored and diced
3 large kiwis, peeled and diced
6 tbsp dried cranberries
1 shallot, minced
¼ cup chives, chopped
1 tbsp sherry vinegar
2 tbsp fresh lemon juice
3 tbsp Orange Blossom Honey
2 tbsp fresh mint, chopped
2 tbsp fresh cilantro, chopped
1 tbsp fresh basil, chopped
Kosher salt and freshly ground black pepper, to taste.
- Combine pears, kiwis, cranberries, shallot, chives, sherry vinegar, and lemon juice in a medium bowl. Add 2 tablespoons honey (hold 1 tablespoon in reserve), mint, cilantro, and basil. Season to taste with kosher salt and black pepper. Let stand, tossing occasionally.
- Preheat broiler.
- Brush chops lightly on both sides with the remaining 1 tablespoon honey; sprinkle with salt and pepper. Broil chops until cooked to desired temperature, about 5 minutes per side for medium-rare.
- Transfer 2 1-inch thick lamb chops to each plate. Spoon salsa alongside and serve.
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