Spring Garden Salad with Chipotle Almonds
For the Miso Dressing:
¼ cup white miso
3 tablespoons vegetable oil
2 tablespoons white wine vinegar
1 teaspoon toasted sesame oil
1 garlic clove, minced or pressed
For the Salad
2 ruby grapefruits
1 cup fresh or frozen green peas
1 (5oz) container spring mix
2 packed cups baby arugula
3 red radishes, thinly sliced
2 Persian or mini cucumbers, cut into ribbons with a vegetable peeler
½ cup crumbled feta (2oz)
½ cup SantéⓇ Chipotle Almonds, roughly chopped
Edible flowers, such as pansies, organic rose petals, chive blossoms, etc. (optional)
In a medium bowl whisk to combine miso, oil, vinegar, sesame oil, and garlic. Whisk in ¼ cup water and set aside.
Cut off the ends of the grapefruits so they will stand upright on a cutting board. Use a sharp knife to cut off the peel and white pith, following the curve of the fruit to remove as little of the fruit as possible. Holding the resulting fruit over a bowl to catch any juices, cut the grapefruit segments out by cutting on either side of the white strips of membrane running up and down the fruit. Set the segments aside.
Place peas in a steamer basket. Bring water to a boil in a pot, and place steamer basket inside. Cover and steam until peas are tender, 2-5 minutes.
In a large bowl toss spring mix and arugula with dressing to taste. Transfer greens to a large serving platter. In the same bowl, toss radishes and cucumber with dressing to taste and arrange on the salad.
Sprinkle peas over the salad, then top with grapefruit segments, feta, chipotle almonds, and optional flowers.