3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
2 teaspoons grated fresh ginger
3 tablespoons Toasted Sesame Oil
1-2 heads Bok Choi
2 teaspoons olive oil or grapeseed oil
1 teaspoon kosher salt
4 cups mixed Asian or other delicate greens (such as tatsoi), rinsed and spun dry
2-3 cups Asian Pea Shoots [Optional]
Preheat the grill on high heat.
Combine the rice vinegar, soy sauce, honey, ginger and sesame oil in a bowl and whisk to combine. Set the dressing aside.
Slice the bok choi in half lengthwise, leaving the stem end intact. Rinse the bok choi thoroughly under cold running water to remove dirt, grit or sand.
Drizzle the bok choi with the olive oil.
Place the bok choi, cut side down on the grill surface. Grill the bok choi for 4-6 minutes or until the greens are browned but not burned. Remove the bok choi from the grill.
Place the cleaned greens and pea shoots (if desired) in large bowl. Coarsely chop the warm grilled bok choi and place it over the greens in the bowl.
Pour the dressing over the salad and toss to combine.
Shared with Honest Eats Farm by: Chef Rebecca Wauldron