1 bunch lettuce
1 bunch arugula
1 bunch spinach
1/4 cup strawberries, cleaned and sliced thinly
Clean the greens and chop to your liking. Place in a bowl, add the berries and top with dressing.
2 tablespoons minced, peeled, fresh ginger
1 tablespoon white balsamic vinegar
1 bunch Nash’s garlic scapes, minced
1 tablespoon mayonnaise
1 1/2 teaspoon Dijon mustard
1 teaspoon soy sauce
1 teaspoon maple syrup or honey
1/4 cup grape seed oil
2 teaspoons minced peeled fresh horseradish
In a blender combine all the ingredients except for grape seed oil. With the blender
running on low, add grape seed oil until it all starts to emulsify. For more of a kick add more horseradish.
We thank Nash’s Farm Chef Karolina Tracz for this recipe.