Tropical Green Salad with Honey Lime Vinaigrette

For the salad:

1. Prepare a large bowl of ice water and set it aside. Bring a large pot of water to a boil then add a little salt and the green beans. Blanch the beans for about a minute and a half.
2. Remove the beans from the water using a slotted spoon. Immediately plunge the blanched green beans into the bowl of ice water. This will shock the beans so that they stay bright green and crisp. Once they have completely cooled, drain the beans well.
3. Set out a large shallow bowl or a platter. Arrange the lettuce on the bottom.
4. Arrange the veggies, mangoes and cheese in an attractive manner over the lettuce. My preference is to make piles of like veggies, so that each person can take what they want.
5. Sprinkle the sliced almonds over the salad (or serve on the side). Serve the dressing on the side.

For the vinaigrette:

1. Add all of the ingredients except for the canola oil and the salt and pepper into the jar of a blender.
2. Put the lid on the blender, but remove the center of the lid. Turn the blender on (hold a towel over the top in case it splatters), and pour the canola oil in a slow, steady stream through the hole in the lid. When the dressing is emulsified, add salt and pepper to taste.
3. Store extra dressing in the refrigerator for up to a week.

Note: If you don’t have a blender; be sure to mince the garlic and shallots really fine. Then combine all of the ingredients except for the canola oil in a medium bowl. Use a whisk and whisk the ingredients while pouring the oil in a slow steady stream into the bowl.