27 www.wrightsvillebeachmagazine.com WBM PROTEIN-PACKED LUNCH Chef Jeff Hayes, HAVANA’S Steak Grilled center cut, aged sirloin with cracked pepper and salt Key West Salad INGREDIENTS Mixed garden greens Candied pecans Mandarin oranges Grilled chicken Red onions, thinly sliced Sweet Pear Vinaigrette Dressing INGREDIENTS 5 fresh ripe pears, skinned, seeded, chopped 2 cups olive oil 3 cups red wine vinegar 1 cup granulated sugar 1 tbsp sea salt 1 tbsp garlic salt 1 tbsp Dijon mustard 1 ½ tsp black pepper 1 ½ tsp oregano 1 ½ tsp basil 1 freshly squeezed lemon, seeded DIRECTIONS Emulsify completely and chill for at least 6 hours. Dessert Key lime pie, made for Havana’s by Cheezy-Pleazy Bakery Resources Scout Nooner Downtown Abbey Insulated Lunch Bag courtesy of Polka Dot Palm Klean Kanteen, courtesy of Tidal Creek Co-op
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