Fresh Fennel and Baby Spinach Salad with Honey-Miso Vinaigrette
Yield: 6 servings

VINAIGRETTE
1 tablespoon blond (light) miso
1 clove garlic, minced
1/2-inch piece ginger, peeled and minced
1 shallot, finely diced
2 teaspoons honey
1/2 teaspoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon water
2 tablespoons olive oil
Splash tamari

SALAD
1 fennel bulb, sliced
4 scallions, white and tender green parts, chopped
2 cups shredded carrots
1 ripe avocado, sliced
6 handfuls baby spinach, washed and dried

Blend all of the dressing ingredients in a blender until smooth. Let sit 10-15 minutes to allow the flavors to develop.

Toss the spinach with half of the dressing and arrange the fennel, carrots, avocado and green onions on top. Drizzle the top with more dressing, to taste.

©2006 Copyright Alison Anton - All rights reserved.