Spring Salad with Burnt Honey & Miso Vinaigrette
Serves 4
Ingredients for Vinaigrette
4 oz Pure Honey
2 oz Rice Wine Vinegar
2 oz Grape Seed Oil
1 oz White Miso
Ingredients for Spring Salad
8 oz Lettuce Mix
1 oz Purple Carrots
1 oz Yellow Carrots
1 oz Orange Carrots
½ oz English Peas
½ oz Sugar Snap Peas
¼ oz Breakfast Radishes
1 oz Soft Herbs (Parsley, Dill, Tarragon, Chervil, Chives)
¼ oz Nasturtium Flowers
Method for Vinaigrette
• For the vinaigrette, cook the honey over medium high
heat until it starts to foam and bubble, about 4-5
minutes, then pull off the heat.
• In a blender add the vinegar and oil, and then the
honey and when it’s emulsified add the miso to season.
Method for Spring Salad
• For all the vegetables except the radishes, peel and
clean then blanch in salted water until tender.
• Slice the radishes paper thin.
• For the herbs pick off the stems and chop roughly and
also pick the petals off the flowers.
To Serve
• In two separate bowls: put lettuce and chopped herbs
in one bowl and the vegetables into another with 1oz
of vinaigrette in each.
• To plate, place a small amount of vinaigrette on the
plate then the lettuce and then place the vegetables on
the lettuce scattered over.