Name: Strawberry and Edamame Salad
Ingredients: 1 tablespoon honey; 1 tablespoon white miso; 1 1/2 teaspoons whole-grain mustard; 1 teaspoon grated orange zest plus 3 tablespoons fresh orange juice; 1/2 teaspoon kosher salt; 1/2 teaspoon rice vinegar; 3 tablespoons olive oil; 10 ounces spring mix salad greens (about 10 cups); 1 pound fresh strawberries, halved or quartered, if large; 8 ounces fresh sugar snap peas, thinly sliced lengthwise (about 2 1/4 cups); 1 1/2 cups frozen shelled edamame, thawed; 3 ounces aged semifirm goat cheese (such as Drunken Goat), shaved (about 3/4 cup); 3/4 cup candied cashews

Ingredients

1 tablespoon honey
1 tablespoon white miso
1 1/2 teaspoons whole-grain mustard
1 teaspoon grated orange zest plus 3 tablespoons fresh orange juice
1/2 teaspoon kosher salt
1/2 teaspoon rice vinegar
3 tablespoons olive oil
10 ounces spring mix salad greens (about 10 cups)
1 pound fresh strawberries, halved or quartered, if large
8 ounces fresh sugar snap peas, thinly sliced lengthwise (about 2 1/4 cups)
1 1/2 cups frozen shelled edamame, thawed
3 ounces aged semifirm goat cheese (such as Drunken Goat), shaved (about 3/4 cup)
3/4 cup candied cashews

Steps

Whisk together honey, miso, mustard, orange zest and juice, salt, and vinegar in a large bowl until miso is dissolved. Whisk in oil in a thin, steady stream until emulsified.
Add greens, strawberries, snap peas, and edamame to bowl; toss to coat. Divide salad among 4 shallow bowls; top with cheese and nuts. Serve immediately.