Kona Mango Honey Dressing
This fruity dressing is from the files of chef Glen Alos, Kona Village Resort, who recommends drizzling it on a mix of watercress, curly endive, radicchio, and arugula – or grilled chicken or fish.

½ teaspoon black peppercorns
½ cup mango flesh (fresh or from a jar), coarsely chopped
¼ cup white wine vinegar
3 tablespoons anola or other salad oil
2 tablespoons Rare Hawaiian Organic White Honey
1 teaspoon fresh basil leaves
1 teaspoon fresh mint leaves
1 teaspoon fresh chives, coarsely chopped
½ teaspoon fresh thyme
salt and pepper to taste

Put the peppercorns in the bowl of a food processor; pulse until coarsely cracked Add remaining ingredients; process until smooth. Taste, add salt and pepper as desired, then process once more. Yield: about a cup.

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