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.