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Ingredients
  • subheading: Salad:
  • 2 medium (about 6-ounce) beets
  • 2 cups blanched hazelnuts
  • 1 tablespoon olive oil
  • 1 tablespoon shichimi togarashi
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 large (about 12-ounce) Asian pear
  • 10 ounces mizuna (about 10 cups) or arugula
  • Shaved Parmesan cheese, for garnish
  • subheading: Miso-Honey Dressing:
  • ½ cup rice vinegar
  • ½ cup canola oil
  • ¼ cup plus 1 tablespoon honey
  • ¼ cup plus 1 tablespoon white miso (such as Hikari)
  • ¼ cup olive oil
  • 1 ½ teaspoons grated peeled fresh ginger (from 1 [2-inch] piece ginger)
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons toasted sesame oil
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