Ingredients
1/2 cup mirin (sweet rice wine)6 tablespoons rice vinegar4-1/2 teaspoons reduced-sodium soy sauce1 shallot, minced1 tablespoon minced fresh gingerroot2 teaspoons lemon juice2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce1 teaspoon coarsely ground pepper2 tablespoons olive oil1 tablespoon sesame oilSALAD:1/2 pound fresh shiitake mushrooms2 teaspoons olive oil4 cups spring mix salad greens4 green onions, chopped1/3 cup thinly sliced radishes1/3 cup thinly sliced fresh carrots1 can (8 ounces) sliced water chestnuts, drained and rinsed2 tablespoons sesame seeds, toasted
Preparation
In a small saucepan, bring mirin to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Transfer to a small bowl; cool to room temperature. Whisk in the vinegar, soy sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils; set aside.
Place mushrooms in a small bowl; drizzle with oil and toss to coat. Transfer to a grill wok or basket. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently.
In a large bowl, combine the salad greens, onions, radishes, carrots and water chestnuts. Add half of vinaigrette; toss to coat. Divide among four plates; top salad with mushrooms. Drizzle with remaining vinaigrette and sprinkle with sesame seeds.
