Bitter Greens Salad With Spiced Mirin Dressing

• 2 dried red Thai chiles
• 4 cups baby arugula
• 2 cups torn radicchio
• 1 cup sliced Belgian endive
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon fennel seeds (optional)
• 6 tablespoons mirin (sweet rice wine)
• 1/2 teaspoon salt

1. Soak chiles in warm water for 10 minutes; drain.
2. Place arugula, radicchio, and endive in a large bowl; toss gently to combine.
3. Heat oil in a large skillet or wok over medium-high heat. Add garlic, fennel seeds, if desired, and chiles; stir constantly for 30 seconds. Reduce heat to low; cook 1 minute. Stir in mirin and salt; increase heat to high. Bring to a boil; boil for 15 seconds. Remove chiles from mixture. Drizzle hot dressing over greens; toss gently to coat. Serve salad immediately.
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chiles, baby arugula, torn radicchio, endive, extravirgin olive oil, garlic, fennel seeds, mirin, salt

Taken from www.myrecipes.com/recipe/bitter-greens-salad (may not work)