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Pear Kimchi and Blue Cheese Salad
- 1/4 cup Asian vinaigrette (see below)
- 4 cups arugula
- 2 green onions, sliced
- 1 red chili pepper, sliced thinly
- 2 cups pear kimchi
- 1/2 cup blue cheese, crumbled
- 1 tablespoon sesame seeds, tasted
- 1 tablespoon oil
- 1 teaspoon sesame oil
- 2 tablespoons rice wine vinegar
- 2 teaspoons soy sauce
- 1 teaspoon honey
- 1 teaspoon garlic, grated
- 1 teaspoon ginger, grated
- 1 teaspoon shallot, finely diced
Directions:View on Closet Cooking
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