zucchini napoleon with mango viniagrette

[VeraBlue]

Served 4

2 small zucchini, sliced on steep bias
(flour, egg, breadcrumb)

small package goat cheese
1 mango
1/3 c champagne vinegar
2T diced red onion
olive oil
S&P

Chopped green lettuce (don't use iceberg)

Fry the zucchini slices after dipping in flour, egg and breadcrumbs. Keep warm.

To make the viniagrette:
Peel and dice the mango. Add to small sauce pot with vinegar and red onions. Simmer till onions and mango are soft. Place conents in food processor (or use stick blender) Slowly add olive oil till it emulsifies. Test for seasoning.

Assemble chopped lettuce on plate. Layer zucchini, goat cheese, zucchini, goat cheese and top with zucchini. Spoon some of the viniagrette over the napoleonl
http://i130.photobucket.com/albums/p270/VeraBllue/Septemberpictures031.jpg

[homecook]

Looks and sounds good Vera!! I'm loving the mango viniagrette.

[chowhound]

That's weird. My post is gone.
Anyway, that looks delicious. There, I said it again (lol).

[lilbopeep]

vera i have never had much luck picking ripe mangos (or papayas for that matter). any tips on the tell of ripe ones? any help would be much appreciated. TIA

this looks fantastic and if i could just choose a ripe mango i would try it in a snap.

[Fisher's Mom]

That's weird. My post is gone.
Uh oh - it may be the man again.....

[VeraBlue]

Ripe mangoes should have a little give. If they're rock hard, leave them at room temp a couple of days.

[lilbopeep]

Ripe mangoes should have a little give. If they're rock hard, leave them at room temp a couple of days.
thank you vera.

[lifesaver91958]

Looks delicious!

http://i130.photobucket.com/albums/p270/VeraBllue/Septemberpictures031.jpg

[buckytom]

nice, vb. :applause:

i've done something similar a sage leaf on each layer, with raspberry/sage viniagrette.