Steve Mishos

Ingredients

• 1 x 6 oz bag of baby spinach leaves
• A handful of mint leaves
• A few sheets of thinly sliced nori seaweed
• A few pieces of thinly sliced candied ginger

For the Vinaigrette:

• 1/2 cup of rice wine vinegar
• 1 cup of any vegetable oil
• A few heaping spoonfuls of honey (2 tbsp)
• A heaping spoonful or two of miso paste (I always omit this)
• A small knob of grated ginger
• A few dashes of toasted sesame oil (1tsp)
• A few dashes of soy sauce (3 tsp)

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!