Last week at our Virtual Lunch Bunch we had Chef Daniel of Daniel’s Table on to show us how to make Tonic Vinaigrette & Micro Green Salad. Follow the recipe below and post a pic of your finished dish tagging us on Facebook or Instagram @greatercoachellavalleychamber and we’ll post your pic on our social! See the recipe and video to follow along below.

Tag us @greatercoachellavalleychamber

Tonic Vinaigrette & Micro Green Salad

Tonic Vinaigrette

¼ Teaspoon Grated Horseradish

¼ teaspoon Grated Shallot

¼ Teaspoon Grated Ginger

¼ Teaspoon Organic Turmeric Power or Grated Raw Turmeric

1/8 Teaspoon Grated Burdock Root

3 Tablespoons Apple Cider Vinegar

1 Tablespoon of Grapefruit Juice and Zest

1 Tablespoon of Meyer Juice and Zest

Salad

1 Cup of Yellow Oyster Mushroom or any Oyster Mushroom

1 Cup of Yellow or Red Cherry Tomatoes

2 Cups of Fresh Micro Greens

Lightly saute mushrooms in extra virgin olive oil.
Add some fresh herbs.
Toss vinaigrette with tomatoes.
Cut greens & plate center.
Serve warm with salt and pepper.