oil in small non-stick skillet over low heat. Add shallot, and sauté 4 minutes, or until soft. Remove from heat, and stir in vinegar and honey.2. Divide mâche among four salad plates. Top each serving with Asian pear matchsticks, cheese, and pistachios, and drizzle with dressing.
baby spinach, soy-garlic-marinated salmon, avocado, spiralized Asianpear, andtoasted pecans. The soy sauce and sesame oil that I used to marinate the salmon caramelize while cooking, and salty, sweet flavor goes so well with cool, creamy avocado and crisp Asianpear
In most places, the traditional May day foods have been largely lost, but with the day’s celebrations also representing fertility and a celebration of the season’s produce, this spring salad aims to bring together all the May Day ideas
This salad is fantastic with grilled shrimp or pretty much anything you’re grilling this season. The squeeze of lemon cuts the bitterness of the kale (a trick I picked up from a salad place in the city that my husband often eats lunch at) and the toasted panko acts as “croutons” giving it some extra crunch