Salad:
4 oz (weight) stir-fried mixed mushrooms
(shiitakes, portobellos, oyster, crimini)
¼ oz enoki mushrooms
½ oz honshimeji mushrooms
½ oz (weight) gobo
1 ½ oz diced manchego cheese
1 Tablespoon sliced almonds
(tossed in togarashi, a Japanese red peper mixture)
3 oz (weight) mixed greens
½ oz vinaigrette
Pinch salt and pepper

Yuzu Vinaigrette:
1 Cup rice wine vinegar
½ Cup yuzu juice
½ Cup mirin
½ Cup canola oil
1 Cup extra virgin olive oil
Shichimi togarashi
Salt/pepper

-Saute mushrooms in vegetable oil and season with salt and pepper.
-Let cool slightly before tossing with mixed greens.
-Season to taste with vinaigrette, salt and pepper.
-Sprinkle almonds, gobo and manchego cheese over salad and serve.