WINTER SALAD WITH HOISIN VINAIGRETTE

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Winter Salad with Hoisin Vinaigrette image

Improv: Instead of water chestnuts, try sugar snap peas or toasted walnuts.

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons hoisin sauce
1 tablespoon distilled white vinegar
3 tablespoons grapeseed oil or safflower oil
1 tablespoon toasted sesame oil (such as Asian)
1 5 to 6 ounce bag mesclun
1 8-ounce can sliced water chestnuts, drained
1 small red onion,thinly sliced

Steps:

  • Combine hoisin sauce and vinegar in a bowl. Slowly whisk in both of the oils until emulsified.
  • combine mesclun and water chestnuts in large bowl and toss with enough vinaigrette to lightly coat.
  • tranfer to serving bowl and top with red onion, thinly sliced.

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