Mixed Green Salad with Grilled Scallions, Mango, and Cilantro-Lime Vinaigrette

The addition of mango and cilantro and the chile-lime make this salad pair well with either Indian cuisine or Latin American dishes.

• 3 Tbs. fresh lime juice
• 1 tsp. honey
• 2 Tbs. chopped fresh cilantro
• 1/2 tsp. minced Serrano chile (including seeds)
• Kosher salt
• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 2 large bunches scallions (6 oz.), trimmed
• 5 oz. (5 cups) mixed baby greens
• 1 large mango, peeled, cut from pit, and thinly sliced 
• 1/3 cup coarsely chopped salted peanuts

Prepare a medium-high gas or charcoal grill fire or heat a grill pan over medium-high heat.

In a small bowl, combine the lime juice, honey, cilantro, Serrano, and a pinch of salt. Gradually whisk in the 1/4 cup of oil.

Toss the scallions with the remaining 1 Tbs. of oil and 1/2 tsp. salt. Grill the scallions until tender and lightly charred all over, 4 to 6 minutes. Cool slightly, then slice into 1/2-inch pieces.

In a large bowl toss the greens with enough vinaigrette to lightly coat. Add the scallions, mango, and peanuts. Toss and serve.