Nice entree style salad with Asian flavors.
Sautee de-stemmed shitake mushrooms in sesame oil or peanut oil until brown. Toss a little soy sauce, black sesames and ginger to the mushrooms before removing but be sure not to burn the seeds.
Add the mushrooms to a spring mix (or any greens that can hold up with these flavors, baby spinach, red romaine, radicchio). Crumble either macadamia nuts or cashews into the mix..
Dressing: You might not need a dressing, but if you want to add some sweetness you can make a nice little glaze from honey, soy sauce, sesame oil, sherry vinegar, salt and pepper.
