Ingredient Spotlight. Two bottles do all the work here. Our Toasted Sesame Oil brings a deep, roasted warmth, while our Honey Ginger White Balsamic Vinegar adds bright, floral sweetness and a gentle ginger snap — together they make a dressing you'll want to bottle.
Whisk all the dressing ingredients together in a bowl until emulsified and slightly cloudy. Let it sit 10 minutes so the shallot mellows.
Pile the field greens, cucumber, carrots, radishes, and scallions into a large serving bowl.
Pour over about two-thirds of the dressing and toss until every leaf glistens. Add more to taste.
Finish with a final drizzle of Toasted Sesame Oil and a scatter of sesame seeds just before serving.
Chef's Notes
The dressing keeps a week in the fridge — shake before using, as the sesame oil separates.
Salt lightly; the soy sauce is already doing that job.
Make It Yours
Add crushed roasted peanuts, crispy chow mein noodles, or a handful of our Pepitas for crunch, and top with sliced grilled chicken or seared tofu to make it a meal.
Allergens: contains soy and sesame.
That Honey Ginger and Toasted Sesame pairing is pure magic in a bowl — come taste them together at the shop.
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