The Botanical Gardens Salad with Miso Vinaigrette
4 large leaves of Swiss chard, chiffonade (finely cut into ribbons)
a few handsful of mixed greens such as mizuna, baby lettuces, mustard greens, etc.
½ C corn kernels, fresh and cooked (or frozen and thawed)
1 C cherry tomatoes
2 T roasted sunflower seeds
¼ C chopped candied walnuts (walnuts roasted in ½ t each of olive oil and
maple syrup at 350F (180C) for 6-7 minutes)
¼ C dried currants
For the dressing:
¼ C extra virgin olive oil
¼ C apple cider vinegar
2 T orange juice, freshly squeezed
1 t orange zest
1 T shallots, minced
1 t dijon mustard
2 t white (mellow) miso
1-2 t maple syrup
Pinches of sea salt or Himalayan salt, to taste
Freshly ground pepper, to taste
1. Organize greens in separate piles in a large salad bowl.
2. Add other ingredients on top of greens, sprinkling seeds, nuts and currants last.
3. Mix all ingredients for dressing in a bowl and whisk briskly to incorporate all ingredients.
4. You could add dressing to the entire bowl or serve it separately.
5. Enjoy all summer long!
Optional add-ons: Aduki beans, chickpeas, dried cranberries or blueberries, and you could never ever go wrong with avocado