- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
At her summer home on Martha's Vineyard, food scholar and cookbook author Jessica B. Harris keeps specialty salts and vinegars on hand to bring instant interest to salad dressings. Here, a honey-ginger white balsamic is the backbone of a sweet and fragrant sesame-honey-ginger dressing that adds a mildly piquant kick to the fresh peppery greens and creamy avocado in this colorful side salad. The blueberry-honey sea salt made on Martha's Vineyard is absolutely worth sourcing for both its pleasantly fruity and tart flavor and its stunning purple hue. While these specialty ingredients add an elegant touch, the Food & Wine test kitchen also came up with a few simple substitutions to make this recipe without them (see Note).
Ingredient:
- Sesame-Honey-Ginger Dressing
- ¼ cup sesame oil (untoasted)
- ¼ cup honey-ginger white balsamic vinegar (such as LeRoux)
- 1 teaspoon herbes de Provence
- ¾ teaspoon blueberry-honey sea salt (such as Martha's Vineyard Sea Salt), plus more to taste
- Salad
- 1 (about 3 1/2-ounce) Boston lettuce head, leaves separated (about 4 cups)
- 4 cups loosely packed arugula (about 3 ounces)
- 2 cups loosely packed mizuna (about 2 ounces)
- 1 small red onion (about 6 ounces), thinly sliced (about 1 cup)
- 1 medium avocado (about 6 ounces), chopped into 1/2-inch pieces (about 3/4 cup)
- ¾ cup fresh blueberries (about 4 ounces)
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