California market salad

Executive Chef Chris Vacca
California Market at Pacific's Edge, Carmel

Choose crisp, colorful radishes, carrots and beets to dress up this market salad, and slice most of the vegetables as thin as possible to mimic the delicacy of the spring mix.

Ingredients

Vinaigrette
1/2 cup white balsamic vinegar
3 tbsp. honey
1 tsp. mustard
1 cup grapeseed oil
Salt and pepper, to taste

Salad
1 bunch Easter egg radishes
1 bunch heirloom baby carrots
1 bunch heirloom baby beets
Handful of spring mix
1/4 cup toasted, chopped pistachios
1/2 avocado, pitted, peeled and sliced

Directions

For vinaigrette: In a blender, mix vinegar, honey and mustard, increasing speed from slow to medium while adding oil slowly to emulsify. Season to taste with salt and pepper. Set aside. Makes about 1 1/2 cups. Leftover vinaigrette can be stored about a week in the refrigerator.

For salad: Using a mandolin, shave radishes as thin as possible. Carrots and beets may be roasted whole prior to slicing. In a bowl, mix vegetables, spring mix and pistachios. Toss all ingredients together with about 1/4 cup vinaigrette. Divide between 2 plates and top with avocado.

Serves 2