Steve Mishos

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.

1 x 6 oz bag of baby spinach leaves

A handful of mint leaves

A few sheets of thinly sliced nori seaweed

For the Vinaigrette

1/2 cup of rice wine vinegar (or white wine vinegar)

1 cup olive oil

A few heaping spoonfuls of honey (2 tbsp)

A small knob of grated ginger

A few dashes of toasted sesame oil (1tsp)

Directions

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!