Herbed Mixed Field Greens with Pistachio, Radish, Citrus and Sweet Ginger Vinaigrette
Serves 4-6
Ingredients:
For salad:
1/4 cup assorted herbs such as cilantro, mint and basil, chiffonade
4 cups assorted salad greens
1 each grapefruit and orange, peeled and segmented, juice reserved
2 crimson radishes, thin slice
1/4 cup toasted pistachios
For vinaigrette:
1/4 cup of the reserved grapefruit/orange juice
1/4 cup rice wine vinegar
1 shallot, minced
2 tablespoons sliced candied ginger, plus 1 tablespoon for garnish
1 1/4 cup canola oil
Salt and pepper, to taste
Preparation:
Put all ingredients for vinaigrette, except oil, in food processor or blender. Pulse on low speed; slowly add oil until emulsified. In large bowl, toss salad ingredients with vinaigrette and serve immediately.
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