Whisk together apple cider vinegar, Dijon mustard, honey, and salt. Gradually add olive oil in a slow, steady stream, whisking until blended.
Arrange greens on salad plates; top with mango slices, papaya slices, and Caramelized Sweet Onions. Drizzle with vinaigrette. Garnish, if desired.
Salads have to be made on each plate individually. Mangos are messy to work with. Dole now carries frozen Mango chunks and, I will try them the next time. Other than that it was wonderfully delicious.
