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Home > Restaurants > Recipes > Mixed Salad With Asian Vinaigrette

Mixed Salad With Asian Vinaigrette

Provided by: Chef Han Feng

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Ingredients

Dressing
½ cup Kressi aux herbes Swiss vinegar (available at Zabar’s)
2 tbs. Chinese soy sauce
1 tsp. honey citron tea (available from Korean markets — honey can be substituted)

Salad
5 handfuls mesclun
4 persimmons, peeled and thinly sliced
4 tangerines, peeled and separated
1 pomegranate, seeds separated

Instructions

Dressing: Mix all the ingredients in a bowl.

Salad: Set the mesclun on each plate, arrange the persimmon slices and the tangerine segments around the edge, and sprinkle with pomegranate seeds. Drizzle dressing over the salad.

(Published 2015)