Mizuna with Grilled Wild Mushrooms

2 TBS fresh lime juice
2 TBS fresh orange juice
2 TBS fresh grapefruit juice
1 tsp fresh lime zest
1 tsp fresh orange zest
1 tsp fresh grapefruit zest
3 TBS rice vinegar
1/4 cup low sodium soy sauce
1/8 tsp white sugar
Combine all ingredients and pour into a small saucepan. Bring to a boil and remove from heat. Cool to room temperature and then chill in the refrigerator for at least 1 hour.

14 shiitake mushrooms, stems removed
5 cups mizuna leaves, trimmed
kosher salt and freshly ground black pepper to taste
canola oil

Heat your grill and brush the mushrooms with the canola oil. Grill for 4 minutes on each side, and tear or cut into bite-sized pieces.

In a large salad bowl, lightly toss the mizuna with the 1/2 of the salad dressing. Place on a salad plate and top with some grilled mushroom and drizzle with more dressing before serving.


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