Shiitake Edamame Salad W/miso Vinaigrette



1/3 cup orange juice2 tablespoons soy sauce2 tablespoons rice wine vinegar2 tablespoons honey2 tablespoons white miso1 medium shallot4 tablespoons vegetable oil3 tablespoons toasted sesame oil10 medium shiitake mushrooms, sliced 1/4 in. thick1/4 teaspoon salt1 head butter lettuce, torn into bite-size pieces2 cups baby beet greens or arugula1 cup shelled, cooked edamame3 green onions (green part only), chopped1 tablespoon sesame seeds


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