Ingredients
1/2 small pineapple, peeled, cored, and thinly sliced
1/2 small shallot, thinly sliced
1/4 cup roasted skin-on peanuts, chopped
1 serrano or Thai chile pepper, thinly sliced (ribs and seeds removed for less heat, if desired)
2 tablespoons sliced fresh mint leaves
2 teaspoons rice vinegar
4 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
Preparation
Arrange pineapple on a plate. Top with shallots, peanuts, chile pepper, and mint. Whisk together vinegar and oil; season generously with salt and pepper. Drizzle over salad and serve.
