Shiitake Salad With Sesame-Ginger Vinaigrette

• 1/2 cup mirin (sweet rice wine)
• 6 tablespoons rice vinegar
• 4-1/2 teaspoons reduced-sodium soy sauce
• 1 shallot, minced
• 1 tablespoon minced fresh gingerroot
• 2 teaspoons lemon juice
• 2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
• 1 teaspoon coarsely ground pepper
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 1/2 pound fresh shiitake mushrooms
• 2 teaspoons olive oil
• 4 cups spring mix salad greens
• 4 green onions, chopped
• 1/3 cup thinly sliced radishes
• 1/3 cup thinly sliced fresh carrots
• 1 can (8 ounces) sliced water chestnuts, drained and rinsed
• 2 tablespoons sesame seeds, toasted

1. 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.
2. 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.
3. 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.

mirin, rice vinegar, soy sauce, shallot, fresh gingerroot, lemon juice, chili sauce, ground pepper, olive oil, sesame oil, shiitake mushrooms, olive oil, spring mix salad greens, green onions, radishes, carrots, water chestnuts, sesame seeds

Taken from www.tasteofhome.com/recipes/shiitake-salad-with-sesame-ginger-vinaigrette/ (may not work)