Asian Herb Salad

• 4 ounces arugula leaves (or spinach)
• 4 ounces mint leaves
• 4 ounces fresh basil leaves
• 4 ounces cilantro leaves
• 1 ounce chervil, leaves (or parsley)
• 1/2 cup canned bamboo shoot
• Dressing
• 2 shallots, peeled, halved, finely sliced (or 1/4 cup green onions, finely sliced)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar (or honey)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon toasted sesame oil
• 1 tablespoon mirin (or sherry)
• sea salt
• fresh ground black pepper

1. Mix the shallots, rice vinegar, and sugar together in a small bowl and set aside.
2. Trim excess stems from the arugula(or spinach), and pick the leaves from the stems of the herbs. Rinse and dry the arugula and herbs. Cut the bamboo shoots into matchsticks.
3. To make the dressing, whisk the olive oil, sesame oil, mirin, salt and pepper together in a large bowl. Stir in the shallot mixture, taste and adjust flavors to taste.
4. Very lightly toss arugula, bamboo shoots, and herbs in the dressing.
5. Serve with chopsticks. Enjoy!

arugula, mint, fresh basil, cilantro, chervil, bamboo shoot, dressing, shallots, rice vinegar, sugar, extra virgin olive oil, sesame oil, mirin, salt, fresh ground black pepper

Taken from www.food.com/recipe/asian-herb-salad-293293 (may not work)