Marinated Short Ribs with Grilled Scallion and Mint Salad

Ingredients

• 3 tablespoons ginger fresh finely grated
• 1 bunch mint leaves fresh
• 6 cloves garlic finely chopped
• 1 bunch green onions ends trimmed
• 1 teaspoon honey 
• 0.5 cup soya sauce low sodium
• 2 tablespoon olive oil extra-virgin
• 4 servings vegetable oil; peanut oil preferred 
• 0.3 cup rice vinegar 
• 4 servings salt and pepper black freshly ground
• 2 teaspoons sesame oil 
• 2.5 pounds short boneless

Equipment

• bowl
• whisk
• baking pan
• grill

Directions

1. Whisk together soy, oil, garlic and 2 tablespoons of the ginger in a baking dish.
2. Add the ribs and turn to coat. Cover and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
3. Heat grill to high. Season ribs with salt and pepper and grill about 3 to 4 minutes per side, until tender.
4. Brush the onions with oil, season with salt and pepper and grill for 2 to 3 minutes on each side, until tender.
5. Whisk together the vinegar, remaining tablespoon of ginger, honey, sesame oil and olive oil in a large bowl and season with salt and pepper. Coarsely chop the green onions and add to the bowl.
6. Add mint leaves, mizuna and or watercress and toss to coat.