Island Fruit and Mixed Green Salad

Island Fruit and Mixed Green Salad
Recipe courtesy Chef Jill Davie
Show: Party Starters
Episode: Hawaiian Holiday

For the vinaigrette:
1/2 cup pineapple juice
1/4 cup red wine vinegar
1 shallot, minced
Salt and pepper
1 1/2 cups canola oil (I use less)
For the salad:
1 mango, peeled, seeded and cut into 1/4-inch strips
1/2 cup macadamia nuts, chopped
Salt and pepper
6 cups mizuna (or other leafy green), loosely packed

For the vinaigrette:
Whisk together the pineapple juice, red wine vinegar, shallot and salt and pepper. Slowly incorporate the canola oil. Taste, for seasoning.
For the salad:
In a large salad bowl, toss together the mango, papaya, cranberries, banana chips and macadamia nuts with 1 cup of the vinaigrette. Season lightly with salt and pepper. Place the mizuna on a large serving tray and top with the mixed fruit. (The salad greens hold up longer if only the fruit is tossed with the vinaigrette. However, if serving promptly, combine the greens and the fruit and toss with the vinaigrette.) Drizzle the salad with the extra dressing or serve on the side.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

This is for Gina. I would half the recipe and use a lot less oil.