Grilled Mango & Goat Cheese Salad

From: Executive chef Hector Morales, 21 Degrees North, Turtle Bay Resort, Honolulu. Yield: 12 salads.

6 fresh ripe mangos*, peeled
2¼ lb. goat cheese, sliced into 1 oz. rounds
1½ cups macadamia nuts, toasted and chopped
3 lb. organic greens
12 oz. arugula
24 oz. balsamic vinaigre

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