Asian Greens with Miso Dressing

We are picking an assortment of spring peas.  Just a couple of weeks ago the delicate purple and white blossoms made us smile and now we can enjoy the vegetable’s sweet crunch!  We have taken to throwing them in any and all salads.  A quick dunk in some salted, boiling water for about 1 minute will leave them bright green and still snappy! 

Serves 4-5
 
For the miso dressing:
½ tablespoon minced fresh ginger
1 small clove garlic, minced
1 tablespoon white miso, the mildest type
1 tablespoon tahini (or other nut butter can work in a pinch)
½ tablespoon honey
1/8 cup rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon olive oil
1 tablespoon water
 
4 -5 cups Stone’s Throw mixed Asian greens 
handful of sugar snap or snow pea pods, trimmed, and blanched
1 hakurei turnip cut into matchsticks or 3 cucumbers, peeled, and diced 
6 red or French breakfast radishes, cut into tiny wedges
4 scallions, whites and greens, thinly sliced or 1/4 cup snipped chives
Kosher salt and freshly ground black pepper to taste
 
To make the dressing: add all the ingredients to a bowl, blender, or food processor fitted with a metal blade and mix until the ingredients are combined.  This dressing is perfect to make a day or two ahead but bring it to room temperature before serving.  Also, you may need to add some additional water, in order thin to your desired consistency.
 
To make the salad: assemble all the salad ingredients in a bowl and toss gently.  Add half of the dressing.  Taste and adjust seasoning – adding salt and pepper and more dressing to your taste.