Variations

Replace the scallions with ⁄ oz (15 g) chopped shallots. Add 2 tbsp (30 mL) chopped fresh tarragon.

Omit the scallions. Add 4 oz (120 g) halved seedless grapes and ⁄ oz (15 g) toasted walnut pieces.

Sauté 2 tsp (10 mL) Madras curry powder in ⁄ fl oz (15 mL) safflower oil until fragrant. Cool and add to the dressing. Hydrate ⁄ oz (15 g) currants in 2 fl oz (60 mL) port wine and then cool. Add to the salad along with ⁄ oz (15 g) toasted slivered almonds.