Asian Pear Salad with Spring Greens, Smoked Maple Tempeh, Candied Pecans and Dijon-Shallot Vinaigrette
Mustard greens are a flavorful and peppery addition to your mesclun. I especially love how its sharpness pairs with the sweetness of fruits like apples and pears. Dijon mustard is also the star of this dressing, to really highlight this bold flavor of springtime.
Spring greens, assortment
1/2 Asian pear, thinly sliced
1 Small shallot, thinly sliced
4 to 6 strips of maple tempeh, diced
Raw pecans (lightly dressed with algae oil and brown sugar)
1 Asian Pear, peeled and sliced
1 Small shallot, minced
1 Tbsp. dijon mustard
3 Tbsp. rice vinegar
Pinch of salt and pepper to taste
I pulled a mix of greens from the garden consisting of mustard, spinach, arugula, mache and butter lettuce. All of the ingredients for the dressing (minus the salt and pepper to taste) are blended with a quick whirl in the Ninja, which will always be further adjusted to suit your mood. Sometimes I like my dressing a little sweeter, other times with a bit more punch. Again, my dressings tend to be oil-free. If you absolutely need an oil-based dressing in your life, go ahead and add a couple tablespoons of grapeseed or algae oil to smooth out the flavors, absolutely fine. These measurements yield a little less than a cup, but you won't use all of it. No need to overdress your leaves, just save the rest for a fresh salad on another day, as this dressing can successfully augment a variety of salad styles. Lightly coat the verdant greens and assemble with your sliced fruit, pecans, shallots and tempeh to please your eyes and your taste buds.