Beet & Asian Pear Salad with Honey Miso Dressing
DRESSING
- 2/3 cup rice vinegar
- ½ cup canola oil
- ¼ cup plus 1 tablespoon Raw Flâneur Honey
- ¼ cup plus 1 tablespoon white miso
- ¼ cup olive oil
- 1 ½ teaspoons grated peeled fresh ginger (from 1 [2-inch] piece ginger)
- ½ teaspoon kosher salt
- 1 ½ teaspoons toasted sesame oil
SALAD
- 2 medium (about 6-ounce) beets
- 2 cups blanched hazelnuts or almonds
- 1 bunch of radishes
- 1 tablespoon olive oil
- 1 tablespoon shichimi togarashi
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 large Asian pear
- 10 ounces mizuna or arugula (or your lettuce of choice)
PAIRED WITH: Flâneur Constantin Chardonnay
Step 1: Rinse, scrub, peel and slice beets thinly, about 1/8 inch thick. Toss in olive oil, salt and pepper before roasting on a non-stick pan for 45 minutes at 350*.
Step 2: Coat hazelnuts with togarashi, sugar, salt and olive oil. Roast in a 350* oven for 15 minutes, let cool, then rough chop and set aside.
Step 3: Place all Miso-Honey Dressing ingredients in a blender and purée until smooth and emulsified. Set aside until ready to dress.
Step 4: Core and slice the pear and the radishes into 1/16th inch thin using a mandolin or sharp knife. Soak in cold water until ready for plating.
Step 5: Dress the leaves and beets in dressing and arrange on a platter. Arrange pears and radishes thoughtfully and sprinkle with hazelnuts.
