Mesclun Salad with Passion Fruit Vinaigrette

TOTAL TIME: 1 HR
SERVINGS: 4

Vinaigrette
1 cup fresh orange juice
1 1/2 tablespoons fresh lime juice
1/4 cup fresh passion fruit pulp or passion fruit puree
1 medium shallot, minced
1 Thai red chile, minced
1/2 tablespoon minced fresh ginger
1/2 tablespoon honey
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 tablespoon minced chives
1 tablespoon chopped basil
4 cups packed mesclun (4 ounces)

In a small saucepan, boil the orange juice over high heat until it reduces to 2 tablespoons, about 12 minutes. Pour the reduced orange juice into a small bowl and let cool. Stir in the lime juice, passion fruit pulp, shallot, chile, ginger and honey. Whisk in the olive oil until emulsified and season with salt and pepper. Mix in the chives and basil.
Toss the mesclun with 1 tablespoon of the vinaigrette and mound it on 4 plates.