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Parve
Easy
20 Minutes
Diets 
This is a wonderful seasonal and colorful fall salad. I use thinly sliced fennel for both flavor and crunch (it’s not as strong as you might think), but for non-fennel lovers, use store-bought cooked beets and add them just before serving so they don’t color the rest of the salad.
6 cups baby spinach
2 carrots, peeled and shaved thinly into ribbons
2 oranges, segmented (reserve zest for dressing below)
1 cup thinly sliced fennel or cooked beets, cubed
2 scallions, sliced thinly
2 and 1/4 tablespoons rice vinegar
1 tablespoon minced shallot
1 teaspoon Gefen Mayonnaise
1 teaspoon Haddar Dijon Mustard
1 teaspoon white or red miso
1/2 teaspoon orange zest
1/2 teaspoon Manischewitz Kosher Salt
3 tablespoons Gefen Canola Oil
1 and 1/2 tablespoons toasted sesame oil
1 tablespoon toasted sesame seeds
In a large salad bowl, place spinach, carrots, oranges, fennel, and scallions.
In a small bowl, mix vinegar, shallots, mayonnaise, mustard, miso, orange zest, and salt. Whisk until mixture is milky and no lumps remain. Slowly drizzle both oils into mixture, whisking until emulsified and slightly thickened.
Pour dressing over salad ingredients. Toss, sprinkle with sesame seeds and serve immediately.
Photography By Chay Berger Assistant Stylist Josh Gordon
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