What stands out in this salad are the wonderful textures and flavors. The feta doesn't really belong here, but it's one of my favorite cheeses and I'm inclined to toss it into almost any salad I make. The salty cheese is rather nice in this salad, regardless.
This recipe can easily be doubled or tripled if needed.
1 tbsp reduced sodium tamari or soy sauce
1 tbsp rice vinegar
1 tbsp mirin (not seasoned) or rice wine
1 1/2 tsp sesame oil
1 tsp fresh ginger, minced
1/2 tsp honey
1/8 tsp fresh garlic, minced (or more to taste)
3-4 cups mixed baby lettuce
1 small carrot, grated
2 radishes, sliced or grated
1 small Asian pear, sliced
1 green onion, sliced
2 tbsp crumbled feta cheese
Combine everything for the dressing and set aside.
Compose the salad onto two plates beginning with the lettuce. Top with the carrots, radishes, Asian pear, green onion then the feta cheese. At this point you can leave the salad on the counter up to 20 minutes or so.
When you are ready to serve, drizzle equal amounts of the dressing over both salads.