This recipe was originally shared in addition to the article "Greens for the New Year" in the January / February Field Journal. Created by Adam Calder, Wheatsfield's Produce Manager.

¾ cup olive oil

½ cup Mirin (rice wine)

½ teaspoon sesame oil

Juice and zest of one lime

2 tablespoons chopped fresh ginger

1 T. sesame seeds

2 T. coconut milk

1 tsp. sea salt

2 cups mixed winter greens (baby spinach, arugula, chard)

1 cup chopped dandelion leaves

4 ounces sliced shiitake mushrooms

¼ cup thinly sliced red onion

Mix salad dressing first by whisking together olive oil, rice wine, sesame oil, lime juice and zest, ginger, coconut milk and salt in a medium mixing bowl. In a large bowl, mix together the greens, mushrooms and red onions. Pour half the dressing over the greens in the large bowl and toss to coat. Serve the remaining dressing on the side, and sprinkle the sesame seeds atop the salad as a garnish before serving. For a more intense sesame flavor, you may toast the sesame seeds in a 325 degree oven for 7 minutes (check every 2 minutes to make sure they don’t burn!)