Ingredients

Sesame-Honey-Ginger Dressing

• ¼ cup sesame oil (untoasted)

• ¼ cup honey-ginger white balsamic vinegar (such as LeRoux)

• 1 teaspoon herbes de Provence

• ¾ teaspoon blueberry-honey sea salt (such as Martha's Vineyard Sea Salt), plus more to taste

Salad

• 1 (about 3 1/2-ounce) Boston lettuce head, leaves separated (about 4 cups)

• 4 cups loosely packed arugula (about 3 ounces)

• 2 cups loosely packed mizuna (about 2 ounces)

• 1 small red onion (about 6 ounces), thinly sliced (about 1 cup)

• 1 medium avocado (about 6 ounces), chopped into 1/2-inch pieces (about 3/4 cup)

• ¾ cup fresh blueberries (about 4 ounces)

Directions

Make the sesame-honey-ginger dressing:

1. Whisk together oil, vinegar, herbes de Provence, and salt in a medium bowl until salt is dissolved. Season to taste with additional salt.

Make the salad:

1. Toss together lettuce, arugula, mizuna, onion, avocado, and blueberries in a large bowl.

2. Drizzle salad with 1/3 cup dressing, and toss to coat. Drizzle with additional dressing as desired, or serve remaining dressing on the side.

Make Ahead

Dressing can be made up to 2 days in advance.