Ingredients
4 red peppers , cut in triangles
10 oz baby spinach , washed
1 cup Bacardi Limon Rum
¼ cup key lime juice
1 pinch saffron, optional
1 cup mayonnaise
1 tsp lemon zest
1 tbsp cilantro, chopped
¾ cup extra virgin olive oil
Preparation
In a saucepan, add Bacardi Limon and key lime juice at medium heat, simmer and reduce by half. Let cool down.
In a mixing bowl, add all other ingredients, except the olive oil.
With a whisk, mix well, and then drizzle in olive oil slowly.
Keep whisking until it’s all incorporated.
Toss the dressing with the spinach and red peppers and serve.
Save some dressing to decorate the plate.
