At her summer home on Martha's Vineyard, food scholar and cookbook author Jessica B. Harris keeps specialty salts and vinegars on hand to bring instant interest to salad dressings. Here, a honey-ginger white balsamic is the backbone of a sweet and fragrant sesame-honey-ginger dressing that adds a mildly piquant kick to the fresh peppery greens and creamy avocado in this colorful side salad. The blueberry-honey sea salt made on Martha's Vineyard is absolutely worth sourcing for both its pleasantly fruity and tart flavor and its stunning purple hue. While these specialty ingredients add an elegant touch, the Food & Wine test kitchen also came up with a few simple substitutions to make this recipe without them (see Note).

August 2022


Credit: Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Recipe Summary

15 mins
6 to 8 servings


Sesame-Honey-Ginger Dressing


Make the sesame-honey-ginger dressing:
  • 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:
  • Toss together lettuce, arugula, mizuna, onion, avocado, and blueberries in a large bowl.

  • 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.


Blueberry-honey sea salt can be purchased at Flaky sea salt may be used as a substitute but will not provide the same mild salinity and slight tartness. If you don't have honey-ginger white balsamic vinegar, whisk together 3 tablespoons white balsamic vinegar, 2 teaspoons honey, and 1 1/2 teaspoons grated peeled fresh ginger.