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.
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Tonic Vinaigrette & Micro Green Salad
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
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.