I first had this salad years ago in a dinner group I was part of. It was an amazing start to a great meal. The salad is both beautiful and delicious, with a variety of flavors and textures: sweet and juicy tropical mango (or papaya), crisp tender green beans, salty feta, dry roasted pistachios, and a tangy, easy-to-make apricot vinaigrette.
The vinaigrette dressing is good as is but sometimes I add a little olive oil, a small clove of garlic and some freshly cracked pepper when pureeing the mixture in the blender. These additions add another layer of flavor to the dressing. Play with it and see what you like best. I use Kerr’s apricot nectar because I’ve never been able to find apricot-pineapple.