Spinach Tofu Salad with Spicy Miso Dressing Recipe Courtesy of Executive Chef David Reardon Miro, Bacara Resort and Spa, Santa Barbara, Ca

Serves 4

1/4 Cup Rice Wine Vinegar
1 Tbsp Soy Sauce
2 Tbsp Yellow Miso
1 Tbsp Sambal
1/2 Tbsp Sugar
2 Tbsp Pickled Ginger, chopped
1 Tspn Sesame Oil
1/2 Cup Canola Oil
Fresh Ground White Pepper, to taste
1/2 Cup Scallion, chopped
1 Each Bag of Ready Pac® European-Style Baby Spinach
1 Lb House® Hinoichi Firm Tofu, cut into lengthwise slices
1 Tbsp Tossed Sesame Seeds

In a blender, combine the vinegar, soy sauce, miso, sambal, sugar and chopped pickled ginger. Blend until smooth. With the mixer running, drizzle in the sesame seed oil and canola oil to form an emulsion. Place in a large bowl. Brush tofu slices with dressing. Place the Ready Pac® European-Style Baby Spinach in a bowl and toss with the rest of the dressing. Add green onions.

To plate:
Place one piece of tofu on the center of the plate. Add some Ready Pac® European-Style Baby Spinach. Add another piece of tofu and more spinach. Continue this process until you are out of tofu. Drizzle with dressing left in the bottom of empty tossed spinach bowl and garnish with tossed sesame seeds.