How to Make Grilled Peach and Papaya Salad with Amaranth Granola
For the dressing:
1.Make a puree of the papaya.
2.Add White Balsamic Vinegar to the puree.
3.Adjust the acidity by adding the sugar.
4.Blitz in a blender at slow speed along with olive oil till an emulsion is formed.
5.Set aside in a refrigerator.
For the amaranth granola:
1.Combine all the ingredients and bake in an oven at 140 degrees for 15 minutes.
2.Once cooked take out and cool.
To assemble the salad:
1.In a bowl, add the leaves and add a tbsp. of the dressing. Mix well and put on the base of the serving dish.
2.Combine the rest of the ingredients with 2 Tbsp of dressing and place on top of the leaves.
3.Break the granola into little pieces and put on top of the salad.