Asian Greens Salad with Ginger Miso Dressing

A hand-crafted dressing of ginger, miso, tahini (sesame paste) and lemon adds a creamy balance to the organic baby spinach, mizuna, red and green Chard and red mustard greens. Tangy daikon radish, sweet carrots and crisp scallions complete this Asian delight.

Serves 2–4

Dressing
2" long piece fresh ginger, coarsely chopped
2 TB white miso
3 TB tahini (sesame paste)
1/2 cup water
3 TB fresh-squeezed lemon juice Salad
5 oz Organic Baby Asian Salad Mix
1 small daikon radish, sliced into 1/8-inch thick rounds
1 organic carrot, cut into 2-inch long slender sticks
2 scallions (white part only), chopped

Blend all dressing ingredients until completely smooth. Consistency should be about the same as cream, not too thick or it will weigh down the tender greens. Strain the dressing through a fine sieve to remove ginger fiber.
Divide greens onto serving plates. Arrange radish and carrot artfully on top, then sprinkle with scallions.
Drizzle one to two tablespoons of dressing on each salad. Avoid using too much dressing. The Asian greens themselves are very flavorful.