Shiitake and Edamame Salad With White Miso Vinaigrette

Ingredients

• 1/3 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons honey
• 2 tablespoons white miso
• 1 medium shallot
• 4 tablespoons vegetable oil
• 3 tablespoons toasted sesame oil
• 10 medium shiitake mushrooms, sliced 1/4 in. thick
• 1/4 teaspoon salt
• 1 head butter lettuce, torn into bite-size pieces
• 2 cups baby beet leaves or arugula
• 1 cup shelled cooked edamame
• 3 green onions, chopped (green part only)
• 1 tablespoon sesame seed

Directions

1. 1

   Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender.

2. 2

   With blender running, pour in 3 tablespoons vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.

3. 3

   Heat remaining vegetable oil in a large frying pan over high heat. Add shiitakes and salt and cook, stirring, until mushrooms are browned, about 3 minutes. Let cool.

4. 4

   In a large bowl, gently toss lettuce and beet greens with 2 tablespoons vinaigrette.

5. 5

   Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.