A zesty sesame ginger vinaigrette made with balsamic vinegar goes great with this mixed greens and kale salad topped with dried cherries, almond slices, red onion and Gorgonzola cheese.
Rinse, dry and prep all the ingredients except the cheese, and set aside in a large salad bowl. Prepare the vinaigrette as below. Toss the salad in desired amount of dressing. It should be well coated but not too wet. Top the salad with the cheese and serve.
Combine all the dressing ingredients in a bowl and whisk until well blended. Store any left-over salad dressing in a jar in the fridge up to 4-5 days. Allow the salad dressing to come to room temperature, and then re-emulsify.
Tamari is gluten-free soy sauce.
I recommend using a ripe bosch or anjou pear.
Serve with grilled chicken or shrimp for a hearty meal.
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