Thiswinter salad mix is light on lettuce and long on greens and brassicas, which are often young versions of hardier greens, like baby chard, baby mustard, baby broccoli, baby bok choy, and pea shoots. Small, sweet, and tender enough to eat raw in salads, they call for substantial dressings with more creaminess and cling. This one, thickened and sweetened with fresh apple, is our tahini-based take on the classic miso-ginger dressing often served in Japanese restaurants.

SERVES 4 TO 6

For the tahini-ginger dressing:

• 1 small Fuji apple, peeled, halved, cored, and chopped
• 2 teaspoons peeled and grated fresh ginger
• 1⁄2shallot, chopped
• 1 teaspoon pickled ginger
• 1 tablespoon pickled ginger juice
• 2 tablespoons tahini
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon white or regular soy sauce
• 2 teaspoons mirin
• 1 tablespoon sesame oil
• 2 tablespoons rice oil or other neutral-flavored oil

For the salad:

• 2 Cara Cara oranges
• 1 small watermelon radish
• 10 oz winter lettuce mix
• Maldon sea salt

To make the tahini-ginger dressing:Combine all of the ingredients in a blender and process until smooth. You should have about 1 cup. You will need only1/2cup for this recipe. The leftover dressing will keep in an airtight container in the refrigerator for up to 3 days.

To assemble the salad:Cut a thin slice off the top and bottom of 1 orange to reveal the flesh. Stand the orange upright and, using a sharp knife and following the contour of the fruit, slice downward, cutting off the peel, pith, and membrane in wide strips. Then, cut along each side of the membrane between the segments to release the segments. Repeat with the second orange. Cut the segments in half crosswise.

Using a mandoline, shave the radish into paper-thin circles. Cut each circle in half.

In a large bowl, combine the lettuce, orange segments, and radish. Drizzle with1/2cup of the dressing, season to taste with Maldon salt, and toss to coat evenly. Serve immediately.