Ponzu-Style Dressing:
3 tablespoons yuzu juice (or a combination of fresh orange juice, grapefruit juice, and lime juice)
1 teaspoon finely chopped grapefruit zest
1 teaspoon finely chopped orange zest
1 teaspoon finely chopped lime zest
3 tablespoons unseasoned rice vinegar
2 tablespoons mirin
1/4 cup soy sauce
Pinch sugar

Salad:
** Some grilled veggies **
Peanut oil
Salt and freshly ground black pepper
4 cups mizuna leaves

Dressing:
Combine all ingredients in a small saucepan and bring to a boil over high heat. Remove from heat, let cool to room temperature, then refrigerate for at least 30 minutes.

Salad:
Heat grill to high. Brush mushrooms with oil and season with salt and pepper, to taste. Grill for 3 to 4 minutes per side or until just cooked through. Remove from heat and tear into rough pieces.

Place mizuna in a large bowl and toss with a few tablespoons of dressing. Season with pepper, to taste. Add mushrooms to bowl, toss, and drizzle with more of the dressing.


