Fresh ripe mangoes, avocados and an aji mirasol-infused balsamic bacon dressing over watercress and field greens..
Wash and dry field greens, watercress and fresh herbs. Refrigerate until ready to use.
Fry cubes of uncured, pastured bacon and chopped red onions until crisp. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon of fat.
Add white balsamic vinegar and 1 small aji mirasol pepper (mild chile and apricot-like flavor) and simmer until thickened, about 15 minutes. Adjust sharpness with a spoonful of raw honey, but don’t make it particularly sweet. Add the bacon and onions and keep warm.
Split and score a ripe mango. Push up from the bottom so that the sections pull apart, dress with coconut oil (unctuous and high-heat stable) and season with sea salt and freshly-ground pepper.
Grill the mango halves flesh side down until caramelized, about 5 minutes depending on heat source.
Arrange warm grilled mango over crisp greens. Dress with hot bacon dressing and garnish with avocado slices and quartered grape tomatoes.