Ingredients 1-12 ounce package Mori-Nu Soft Silken Tofu
1 tablespoon minced ginger
1 shallot diced
⅓ cup white balsamic vinegar
⅓ cup Soy sauce
2 ounces fresh tarragon
¼ teaspoon black pepper
2 tablespoon sugar
1 Orange zested
1 Orange juiced
3 cups 90/10 blended canola oil
Salad Ingredients Baby arugulaBeets bull blood (a micro green) Micro rainbow green Shallots Heirloom tomatoes
Instructions In a 3 quarts container, add all ingredients except the oil. Mix with an immersion blender.
Slowly add in the oil and blend until smooth. Set aside.In a large salad bowl, toss all salad ingredients together.
Serve dressing immediately over baby arugula salad.
Yield 4 cups
By Chef Jacob Carnes, Goldfinch, Des Moines
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