Greens with ginger-maple vinaigrette

November 02, 2005

Serves 4
DRESSING

2 tablespoons peeled, roughly chopped ginger 1/8 teaspoon salt2 cloves garlic1 shallot, chopped1 tablespoon balsamic vinegar1 tablespoon soy sauce1 tablespoon sherry vinegar1 tablespoon rice vinegar1 1/2 teaspoons Dijon mustard 1/4 teaspoon ground black pepper 1/4 cup maple syrup2 tablespoons olive oil2 tablespoons canola oil2 tablespoons toasted sesame oil1. In a food processor, work the ginger, salt, garlic, and shallot until finely chopped.

2. In a mixing bowl, stir the ginger mixture with the balsamic vinegar, soy sauce, sherry vinegar, rice vinegar, mustard, pepper, and maple syrup. Set aside at room temperature for 1 hour. Taste for seasoning and add more salt, if you like.

3. Slowly whisk the olive, canola, and sesame oils into the mixture until the vinaigrette begins to emulsify.

SALAD

6 cups mixed salad greens3 enoki mushrooms or finely sliced shiitake mushroom caps1 pound tiny beets, peeled and steamed until tender1. In a bowl, combine the greens, mushrooms, and beets. Toss gently.

2. Add dressing sparingly, just enough to moisten the salad. Store remaining dressing in the refrigerator.

Adapted from''The New American Cooking"