Add some flare to your menu with a rice vinegar seasoned bok choy and pear salad - char grilled and dressed with a Japanese Seven Spice ginger vinaigrette. This recipe features our new Global Blends Japanese Seven Spice Seasoning.
Place all ingredients in the pitcher of a blender. Blend until smooth. Transfer to a storage container and refrigerate until service.
In a bowl whisk together rice vinegar, vegetable and sesame oils, soy sauce and Japenese Seven Spice. Cover and set aside for service.
Set grill to medium high. For each serving, brush vinegar mixture onto 4 halves of bok choy and 6 pear planks. Grill bok choy and pears on both sides until well marked but not over cooked. Remove from grill. Allow pears to cool slightly and dice into 1/4" pieces.
Place grilled bok choy and pear, 1 tablespoon each daikon and carrots in a bowl. Toss with 1/3 cup spicy ginger dressing to coat. Plate as desired and drizzle with extra dressing.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!