Ingredients

The following ingredients have 4 Servings
  • 8 ounces shiitake mushrooms (stems trimmed and tops quartered)
  • 2 tablespoons (30 mL) toasted sesame oil
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon white miso paste
  • 2 tablespoons (30 mL) rice vinegar
  • 2 tablespoons (30 mL) toasted sesame oil
  • 1 tablespoon (15 mL) grapeseed or neutral oil
  • ¾ teaspoon finely grated peeled ginger root
  • freshly ground black pepper
  • 5-6 ounces sturdy spring greens mix
  • 1½ tablespoons toasted sesame seeds
  • ½ Asian pear (cored and thinly sliced with a mandolin)

Instruction

  • Roasted the Shiitake Mushrooms: Preheat the oven to 425°F (220°C) with a rack in the center position. Place the stemmed and quartered shiitake mushrooms on a half sheet pan and toss with two tablespoons of sesame oil and a sprinkling of kosher salt and black pepper. Roast for 12 to 15 minutes,  flipping halfway, until they are lightly caramelized. Set aside to cool while you prepare the remaining ingredients.
  • Prepare the Vinaigrette: Combine the vinaigrette ingredients in a small jar. Shake together until mostly emulsified.
  • Assemble: Add the salad greens to the bowl, along with the still warm roasted shiitake mushrooms and toasted sesame seeds. Add vinaigrette dressing (you will most likely use all of it, be start sparingly) and toss. Season to taste, adding a pinch of salt if needed. Serve and top each salad with thin slices of Asian pear.