Improv: Instead of water chestnuts, try sugar snap peas or toasted walnuts.
Recipe information
Yield
Makes 6 servings
Ingredients
To make Hoisin Vinaigrette
2 tablespoons hoisin sauce
1 tablespoon distilled white vinegar
3 tablespoons grapeseed oil or safflower oil
1 tablespoon toasted sesame oil (such as Asian)
1 5 to 6 ounce bag mesclun
1 8-ounce can sliced water chestnuts, drained
1 small red onion,thinly sliced
Preparation
Make Vinaigrette:
Step 1
Combine hoisin sauce and vinegar in a bowl. Slowly whisk in both of the oils until emulsified.
Step 2
combine mesclun and water chestnuts in large bowl and toss with enough vinaigrette to lightly coat.
Step 3
tranfer to serving bowl and top with red onion, thinly sliced.
