1 package (about 3 ounces) enoki mushrooms or ¼ pound small white mushrooms, sliced thin
Sesame Soy Vinaigrette:
2 Tablespoons white wine vinegar
1-1/4 teaspoons light soy sauce
Salt, to taste
Freshly ground black pepper
¼ cup peanut oil
¼ teaspoon sesame oil
Instructions
Trim and string snow peas. Blanch in a large saucepan of boiling water until no longer raw tasting but but still crisp-tender, about 3 minutes. Rinse under cold water to stop cooking; drain on paper towels.
Core lettuce; separate into leaves. Rinse; pat dry. Trim and discard tough ends from enoki mushrooms (or white mushrooms); rinse and pat dry.
For the vinaigrette, whisk vinegar, soy sauce, salt, and pepper in a small bowl. Gradually whisk in peanut and sesame oils. Taste for seasoning. Arrange lettuce leaves on individual salad plates. Top with snow peas and mushrooms, dividing evenly. Whisk dressing again, then drizzle over each serving. Serve immediately at room temperature. Serves 4.
Recipe by The Culinary Cellar at https://theculinarycellar.com/a-beautiful-spring-salad/