Asian Spinach Salad with Miso Ginger Vinaigrette

For the Salad:

A six-ounce bag of baby spinach leaves
A handful of mint leaves
A few sheets of thinly sliced nori seaweed
A few pieces of thinly sliced candied ginger

For the Vinaigrette:

One-half cup of rice wine vinegar
A cup of any vegetable oil
A few heaping spoonfuls of honey
A heaping spoonful or two of miso paste
A small knob of grated ginger
A few dashes of toasted sesame oil
A few dashes of soy sauce

 
For the Salad:

Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.

For the Vinaigrette:

Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!