(courtesy of Tom Marrin, co-owner, Full Belly Deli in Reno and Truckee. Serves 3)
Miso-apple vinaigrette (recipe below)
8 cups fresh spinach (Sierra Valley Farms recommended)
2 cups cherry tomatoes, halved (Prema Farms recommended)
1 cup carrots, shredded (Prema Farms recommended)
1 cup radishes, thinly sliced (Sierra Valley Farms recommended)
1 cup pickled mushrooms (Mountain Mushrooms recommended)
8 slices cooked bacon, crumbled (Hole-In-One Ranch recommended)
Seasonal fresh herbs and toppings, such as green onions or dill
Prepare vinaigrette dressing and set aside.
In a large salad bowl, combine spinach, tomatoes, carrots, radishes, mushrooms, and bacon. Drizzle vinaigrette over salad and gently toss to coat all ingredients evenly. Serve salad on individual plates, ensuring each portion has a good mix of ingredients.
Garnish with additional bacon bits, radish slices, and a sprinkle of fresh herbs, including green onions.
For miso-apple cider vinaigrette
⅓ cup white miso paste
⅓ cup Terroir Herbals Fruit & Fire Cider
2 tablespoons Dijon mustard
2 tablespoons raw wildflower honey (The Radish Hotel preferred)
½ cup extra-virgin olive oil
Salt and pepper, to taste In small bowl, whisk together miso paste, vinegar, mustard, and honey until well combined. Slowly drizzle in olive oil while whisking, creating an emulsion. Season vinaigrette with salt and pepper, to taste. Adjust sweetness and acidity according to your preference.
