Spinach Salad With Fennel, Orange, And Sesame With Miso Vinaigrette

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.

Directions

Prepare the Spinach Salad with Fennel, Orange, and Sesame with Miso Vinaigrette

1. In a large salad bowl, place spinach, carrots, oranges, fennel, and scallions.

2. 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.

3. Pour dressing over salad ingredients. Toss, sprinkle with sesame seeds and serve immediately.