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| Vinaigrette | | ||
| 4 tbsps | | sesame oil | |
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| 1 tbsp | | rice wine vinegar | |
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| 1 tsp | | fresh chopped ginger | |
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| 1 tsp | | prepared mustard | |
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| salt and pepper to taste | ||
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| Salad | | ||
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| 4 ounces | | epic roots māche | |
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| 2 | | California Bartlett Pears, quartered, cored and cut into thin slices | |
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| 1 | | avocado, cut into 1 inch cubes | |
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| 4 | | small purple bunching onions or scallions, cut in half lengthwise and grilled |
In a small bowl, blend all the vinaigrette ingredients together thoroughly. In a large bowl, toss the Māche with half the dressing. In a smaller bowl, toss the Bartlett Pears, avocado and onion with the remaining dressing. Arrange the Māche on salad plates and top salad with the pear, avocado and onion mixture. Enjoy!
For more information on California-grown Māche, please visit www.epicroots.com.
Makes 4-6 servings.