Field Greens with Asian Dressing
Ingredients:
2 cloves garlic, minced
2 tbsp. Dijon mustard
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. freshly ground pepper
3/4 cup peanut or grapeseed oil
6-8 cups mixed baby greens, washed & patted dry
Method:
1. Mix together the garlic, mustard, soy sauce, vinegar and pepper. Slowly whisk in the oil, in a thin steady stream, continuing to whisk until the dressing is smooth and thick. Taste and adjust the seasoning.
2. Toss the dressing together with the salad. Store in a glass jar or airtight container and set aside. (The dressing will keep for 2 weeks refrigerated).
Serves 4 to 6.
