Ginger Miso Salad

• Ginger Miso Vinaigrette
• 1/4 cup rice wine vinegar
• 2 tablespoons miso paste (I like brown, but use white for a more mild flavor)
• 1 tablespoon sugar
• 1 teaspoon fresh ginger, peeled and finely grated
• 1 small clove of garlic, grated
• 4 drops of sriracha sauce (or to taste)
• 3 tablespoons sesame oil
• Salad
• 1 handful mixed field greens
• 1 head of butter lettuce, chopped
• 1 Asian pear, thinly sliced
• 1 handful roasted and salted cashews
• 1 medium red onion
• 1 splash red wine vinegar
• Pinch sugar
• 1/2 teaspoon thyme
• salt and pepper to taste

1. Mix all ingredients in a small bowl, and slowly whisk in the sesame oil until well blended. *Note, you will not need to use all of the dressing for the salad. It packs a punch!
2. Heat 1 tablespoon of oil in a saute pan over medium heat. Add the red onions and begin to caramelize. When they begin to dry out a little add a splash of red wine vinegar and sugar. Season with thyme, salt and pepper.
3. Toss the salad together with greens, pear, cashews, caramelized red onion, and drizzle with the Miso Ginger Vinaigrette.

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Taken from food52.com/recipes/16651-ginger-miso-salad (may not work)