Shiitake and Edamame Salad With White Miso Vinaigrette

Sunset.

• Ready In: 40 mins
• Serves: 6-8

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 2  cups arugula
• 1  cup  shelled cooked edamame
• 3  green onions, chopped (green part only)
• 1  tablespoon sesame seeds

Directions

1. Whirl orange juice, soy sauce, vinegar, honey, miso, and shallot in a blender.
2. With blender running, pour in 3 tablespoons vegetable oil and the sesame oil and whirl 10 seconds. Set vinaigrette aside.
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. In a large bowl, gently toss lettuce and beet greens with 2 tablespoons vinaigrette.
5. Top with shiitakes, edamame, green onions, and sesame seeds. Serve remaining vinaigrette on the side.