6 tablespoons seasoned rice vinegar |
4 tablespoons fresh squeezed lemon juice |
2 tablespoons finely chopped shallot |
4 tablespoons fragrant honey |
4 tablespoons olive oil |
2 teaspoons poached garlic |
2 tablespoons finely chopped shallots |
1/4 cup double strength, unsalted chicken or vegetable broth |
1 tablespoon dijon mustard (or to taste) |
1/2 cup spectrum naturals unrefined corn oil (found in health food stores) |
1 teaspoon fresh lemon juice |
sea salt and freshly ground pepper, to taste |
3 tablespoons clarified butter or olive oil |
1 1/2 pounds wild mushrooms such as oyster, chanterelle, alba or best available |
sea salt and freshly ground pepper, to taste |
8 cups loosely packed mixed young savory greens such as arugula, cress, mizun and, tat soi |
honey lemon vinaigrette |
corn mustard dressing |
fresh dill sprigs |
fried capers |
shaved parmesan or dry jack cheese |