A mélange of crunchy, fresh, tangy, sweet, textures and taste is a firecracker of flavor.

Yield: 4-6 servings

INGREDIENTS:

Mandarin Sesame Dressing:
2 tablespoons tahini
1/2 cup fresh tangerine juice or orange juice
1 teaspoon tangerine or orange zest (from organic citrus please)
2 tablespoons rice vinegar
1 tablespoon umeboshi plum vinegar
2 teaspoons nama shoyu
1 teaspoon agave nectar or raw honey
2-3 teaspoons grated ginger
½ shallot, chopped (optional)
1/8 teaspoon dried chili flakes (optional)
3 tablespoons sesame oil

Salad:
6 cups baby spinach
2 cups baby arugula
2 cups mung bean sprouts
¾ cup julienne carrot
¾ cup julienne jicima
3 scallions, sliced finely
black and white sesame seeds for garnish

PROCEDURE:

In a blender, place tahini, tangerine or orange juice, zest, vinegars, nama shoyu, agave or honey, ginger, shallot and chili flakes and blend at high speed until very smooth.
With the motor running, drizzle in the sesame oil in a slow stream until emulsified.
In a large bowl, toss together baby spinach, arugula, mung bean sprouts, carrot, jicima and scallion. Add dressing and toss to coat well.

SERVICE

Serve garnished with sesame seeds.

LEFTOVER STORAGE

Leftover salad and dressing are best stored separately.