Passion fruit, coriander and mild green chilli vinaigrette

Ingredients

• Léonce Blanc passion fruit purée 200 g
• Mild green chilli 15 g
• Fresh coriander leaves 30 g
• Sugar 50 g
• Salt 2 g
• Pepper
• Virgin olive oil 100 g

Preparation

In a high-sided bowl, POUR IN the Léonce Blanc passion fruit purée.
ADD the salt, sugar, mild green pepper (with seeds) and the coriander leaves, roughly chopped.
BLEND with a hand blender and when the leaves are finely chopped.
ADD the olive oil to emulsify with the blender still on.
Season to taste.

Use

 As decoration for a dessert
 With a mango and orange blossom sorbet
 With a cold fish terrine
 Drizzled over a crispy red mullet fillet
 Over a duck skewer