Ingredients:

  • 1/4 cup Neutral Oil (Canola or Grapeseed)
  • 2 Tablespoons Unseasoned Rice Vinegar
  • 1 Tablespoon Honey or Maple Syrup
  • 1 teaspoon Toasted Sesame Oil
  • 1 teaspoon Fresh Ginger, finely grated
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 5 ounces Mixed Spring Greens or Baby Spinach
  • 3 large Fresh Mandarin Oranges, segmented
  • 1/4 cup Red Onion, thinly sliced
  • 1/4 cup Toasted Almonds (Slivered or sliced)
  • 1 Tablespoon Sesame Seeds

Instructions:

  1. In a small bowl or jar, combine the neutral oil, rice vinegar, honey/maple syrup, sesame oil, grated ginger, salt, and pepper. Whisk vigorously until the dressing is well combined and slightly thickened (emulsified), or shake thoroughly if using a lidded jar. Taste and adjust seasoning. Set aside.
  2. Heat a small dry skillet over medium-low heat. Add the slivered almonds and sesame seeds. Toast, stirring constantly, for 3–5 minutes until the nuts are fragrant and golden brown. Immediately transfer them to a plate to cool completely.
  3. Segment the mandarins (supremes): Slice the top and bottom off the mandarins. Stand the mandarin up and slice the peel (including the white pith) away, following the curve of the fruit. Slice between the membranes to release the individual segments. Place the thinly sliced red onion in a small bowl of cold water for 5 minutes to draw out the harsh bite. Drain thoroughly and pat dry. Ensure the mixed greens or spinach are completely dry and place them in a large serving bowl.
  4. Just before serving, drizzle about half to two-thirds of the dressing over the greens. Toss gently to coat. Arrange the segmented mandarins and the drained red onion over the top of the dressed greens. Sprinkle the toasted almonds and sesame seeds over the salad. Serve immediately, offering the remaining dressing on the side.