TYPE: Salad, Side, Vegetarian, Lunch/Dinner
FOLLOW THE SEASONS: In the summer I love to put stone fruit on salad, and in the fall when nectarines and apricots are long gone apples fill the void nicely.
Baby Mixed Greens with Miso Honey Vinaigrette
Total Time: 20 min. Servings: 2
Posted by Tiffany
This is a twist on a basic balsamic vinaigrette- the combination of mellow white miso (red or barley miso will give you a much too overpowering taste here) and honey give the dressing a great tang. You can substitute the Fujis for Braeburn or granny smith; you won’t go wrong with any sweet and tart variety. I tend to lightly dress my salads while making the flavor of the dressing strong- to be a little less bold just increase the proportion of olive oil to your own tastes.
-For the Dressing-
1 clove garlic finely minced
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon local honey
½ teaspoon mellow white miso
2 tablespoons parsley finely chopped
¼ pound Happy Boy baby mixed greens (with edible flowers if you like!)
½ of a sweet tart apple such as Fuji sliced as thin wedges or matchsticks
4 radishes, sliced thinly
1 Happy Boy carrot sliced into matchsticks, or thin wedges (watch your fingers!)
goat cheese gouda (I brought this home from Beecher's at Pike Place Market in Seattle.)
Start by mixing all of the dressing ingredients in a large mixing bowl, as you will end up tossing the salad in this bowl. You might need to use the back of your stirring spoon to really work the miso and the honey into the vinaigrette. Give it a taste with your finger, does it need more vinegar or perhaps more honey?
When the dressing is just as you like put the salad greens in the bowl and use your hands to thoroughly toss the dressing. Your hands will be a bit sticky, but you have already readied all of the other ingredients, right?
Simply plate the dressed greens on medium plates with your already sticky hands (you washed them, right?) and place the apples, radishes, carrots and cheese on top. You can be creative in your presentation or just casually dump them on, either way it will be tasty!
Escarole season is just around the corner, and these bold tasting heads should be popping up in our fields (and market-stands) in the upcoming weeks. Check out a great recipe for this unique green, and get ready for a winter-time treat!