Spring Equinox Salad

Day and night are equally balanced on the equinox, marking the beginning of spring. The days will start to lengthen and get warmer. Here in Hawaii, changes in seasons are subtle but remarkable. The purple jacaranda trees shed their blossoms along the roadsides, and the bright red Lehua blooms sparkle against the forest canopy. Spring is a time for a fresh start. It is a time when we can make changes and seek balance within our lives. A great way to celebrate the beginning of spring is by enjoying a bounty of fresh-picked greens. I made this salad with fresh local vegetables and a sprinkling of edible flowers.

Included in the recipe are three different options for salad dressing, each made with honey yet each with a very distinct flavor. A touch of honey is the secret ingredient that perfectly balances out the acidity of the vinaigrette.

Ingredients:

For the Salad:

• 3 cups mixed local greens (I used baby romaine and pea sprouts)
• a handful of edible flowers
• optional: for a heartier salad add in 1 cup of chopped vegetables you have on hand

Zesty Lemon Honey Vinaigrette (Yield: 1/2 cup)

• 1 Tablespoon of Macadamia Blossom honey
• 1 Tablespoon of Fresh squeezed lemon juice
• 1 teaspoon of grated organic lemon peel
• 1/4 cup of Extra-Virgin Olive Oil
• Kosher salt and pepper to taste

Honey Balsamic Dressing (Yield: 1 1/4 cup)

• 2 Tablespoons Organic Wilelaiki honey
• 1 Tablespoon Dijon mustard
• One large clove of garlic, minced
• 1/4 cup of a quality balsamic vinegar
• 2/3 cup of extra virgin olive oil
• 1/2 teaspoon of sea salt
• 1/2 teaspoon of freshly ground black pepper

Miso Honey Dressing (Yield: 1 1/2 cups)

• 1/4 cup soy sauce
• 1/4 cup white miso
• 1/2 cup fresh lemon juice
• 1/4 cup rice wine vinegar
• 1.5 Tablespoons of freshly minced garlic
• 1.5 Tablespoons of freshly grated ginger
• 1 Tablespoon of chili crisp or red chili paste
• 2 Tablespoons of Organic Lehua honey
• 2 tablespoons of toasted sesame oil
• 1/4 cup of extra virgin olive oil

Directions

Zesty Lemon Honey Vinaigrette

1. Whisk all the ingredients except for the olive oil together in a small bowl.
2. Slowly drizzle and whisk in the olive oil with the salt and pepper.

Honey Balsamic Dressing

1. Whisk the honey, balsamic vinegar, mustard, salt, pepper, and garlic in a small bowl. Add the olive oil and continue whisking until the dressing has emulsified.
2. Pour into a jar and seal tightly with a lid. You may store this dressing in the refrigerator for several months. Shake well before serving.

Miso Honey Dressing

1. Place the soy sauce, miso, lemon juice, rice wine vinegar, garlic, ginger, red chili paste, and honey in a blender or small food processor. Blend on low speed.
2. Keeping the blender running, slowly stream in sesame oil until combined.
3. Do the same with the olive oil until the dressing is smooth.