Tropical Fruit Caesar Salad

Maya Grill

Coronado Springs

Serves 6

For the fruit salad-

1 mango

1 papaya

1/2 pineapple

1 star fruit

1 cup strawberries

2 kiwifruit

For the garnish-

1 cup coconut flakes

1 8-ounce pound cake

Zest of 1 lemon

1/3 cup unsalted butter

1 tablespoon mint leaves, finely chopped

For the dressing-

1 1/4 cups chopped white chocolate

Zest of 2 oranges

Juice of 2 oranges

1 1/4 cups heavy cream, room temperature

1/8 teaspoon vanilla

1 teaspoon poppy seeds

Preheat oven to 350 degrees. Cut all the fruit into medium-size pieces and mix in a large bowl. Refrigerate until needed.

Place coconut flakes on an ungreased baking sheet and toast in the oven, stirring twice, until golden brown (4 to 8 minutes). Remove from the oven and set aside to cool. Leave oven at 350 degrees.

To make croutons, cut the pound cake into 1/2-inch cubes. Place lemon zest and butter in a medium saucepan and cook over low heat until butter melts; remove from heat. Add cake cubes and stir until well-coated. Place croutons on an ungreased baking sheet and bake, stirring twice, until golden brown (12 to 15 minutes). Sprinkle with mint and set aside.

Melt the white chocolate in a double boiler or microwave. Add the remaining ingredients and stir until thoroughly mixed. Let cool to room temperature.

When cooled, add the dressing to the salad 1/2 cup at a time and toss, until you have the desired amount. Portion fruit salad onto 6 plates. Garnish each plate with 4 or 5 croutons, then sprinkle with toasted coconut flakes and serve.

Source:   http://www.wdisneyw.co.uk