Ingredients
For the dressing
3/4 cup canola oil
1/2 cup peeled, chopped ginger
1/4 cup miso paste
1/2 cup rice vinegar, or as needed
Finely grated zest and juice of 2 lemons or limes
1/4 cup sugar, or as needed
Coarse salt and black pepper
For the salad
2 tablespoons sugar
4 dried apricots
1 medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped
2 cups sugar snap peas, stemmed
4 ounces feta cheese, crumbled
1/4 cup almonds, toasted and coarsely chopped
2 tablespoons chopped fresh mint leaves, or as needed.
Preparation
1. Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed. 2. Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat. 3. In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.
