Ingredients

• 1/3 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 teaspoons finely snipped fresh thyme leaves
• 2 teaspoons finely snipped fresh mint leaves
• 2 teaspoons honey
• 1/2 teaspoon grated lemon zest
• 1/4 teaspoon finely minced garlic
• 1/4 teaspoon salt
• 1 dash fresh ground black pepper
• 1/3 cup sugar
• 1/3 cup pecan halves
• 1 (5 ounce) bag Baby Lettuces
• 1 ripe mango, cubed (about 1 3/4 cups)
• 1/2 medium red onion, thinly sliced
• 2 kiwi, cut into 8 wedges

Instructions

1. Whisk together first 9 ingredients; refrigerate, covered.

2. Heat sugar in small skillet over medium heat until sugar melts and is a light golden brown. Stir in pecans until all are well coated. Spread on greased foil or parchment paper. When cool, chop into bite-size pieces; set aside.

3. To Serve: Toss baby lettuces with mango and onion; divide among 8 salad plates. Arrange 2 kiwi wedges on each salad, sprinkle with caramelized pecans. Drizzle vinaigrette over salads; serve immediately.