Shiitake And Edamame Salad With White Miso Vinaigrette

By Sunset
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1/3 cup orange juice

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons honey

2 tablespoons white miso

1 medium shallot

4 tablespoons vegetable oil

3 tablespoons toasted sesame oil

10 medium shiitake mushrooms, sliced 1/4 in. thick

1/4 teaspoon salt

1 head butter lettuce, torn into bite-size pieces

2 cups baby beet greens or arugula

1 cup shelled, cooked edamame

3 green onions (green part only), chopped

1 tablespoon sesame seeds

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