The lemon guava’s naturally bright flavor makes a lovely dressing for delicate greens, especially a salad of peppery arugula, sliced pears, toasted pecans, and fresh goat cheese.
INGREDIENTS:
2 tablespoons strained lemon guava purée
1 tablespoon freshly squeezed lime juice
1 tablespoon white wine vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Fine sea salt and freshly ground pepper, to taste
METHOD:
Whisk together the lemon guava purée, lime juice, vinegar, honey, and Dijon mustard in a small bowl.
Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper. Taste and adjust the sweetness or acidity as needed.
Serve immediately, or refrigerate in a covered jar for up to 3 days. Shake before using.
To Make Guava Purée: Simmer ½–¾ cup halved, ripe lemon guavas with 2 tablespoons water until soft, approximately 10 minutes. Mash and press through a fine-mesh strainer to remove the seeds. Cool before preparing the dressing.
