As part of our green living vacation series, we recently went to Zoetry Casa Del Mar in Cabo San Lucas.
The boutique resort is setting the trend in Green vacationing and focuses on healthy living and wellness.
The food is of superior quality and organic. They even offer vegan and gluten free options on the menu. A rare thing in resorts these days.
Executive Chef Roberto Gomez who heads the three gourmet a La Carte establishments at Zoetry Casa Del Mar, kindly agreed to share a summer recipe.
We know you will enjoy it as much as we did while visiting.
The recipe serves 2:
3 oz organic goat cheese
3 oz mixed chili peppers
1 teaspoon of chopped chives
2 oz l mixed greens
1 teaspoon of Alfalfa sprouts
2 oz of pecan 2 oz cherry tomatoe
2 tablesppons of brown sugar
For the vinaigrette:
2 oz organic pistachio
50 ml organic olive oil
½ teaspoon of Kosher salt
¼ teaspoon of organic ground white pepper
Vinaigrette: blend the pistachio with a little oil and keep adding little by little the salt and pepper.
Salad: Clean lettuce and vegetables, dry well.
Put sugar in a hot pan until caramelized, add the nuts for a minute, remove and let cool.
Place on a plate the lettuce and goat cheese add the peppers in strips decorate with nuts and put the cherry tomatoes julienne and vinaigrette.
For more on Zoetry Casa Del Mar.