This is one of my favourite salads! It’s loaded with bursts of Asian flavour that give it a ton of fusion character. It tastes exotic but its flavours are still very comfortable.
Yield: 4 Servings (Vinaigrette 2 Cups)
6 ounce bag baby spinach leaves
A few, thinly sliced sheets nori seaweed
A few, thinly sliced candied giner
1/2 cup rice wine vinegar
A cup vegetable oil
A few heaping spoonfuls honey
A heaping spoonfuls or two miso paste
A small knob grated ginger
A few dashes seame oil
A dash soya sauce
For the Salad:
Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.
For the Vinaigrette:
Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!