Spring Radiance Salad

Instructions

• 3 cups arugula (or mixed spring greens)

• 1 small head radicchio

• 2 watermelon radishes

• 1 cup sugar snap peas

• 1 ripe avocado

• ½ cup vegan feta

• ⅓ cup roasted pistachios

• Fresh calendula petals

• 1 tbsp toasted sesame oil

• 2 tbsp olive oil

• 1 tbsp rice vinegar

• 1 tsp tamari or soy sauce

• 1 tsp maple syrup or honey

• 1 tsp grated ginger

Instructions

1. Make the vinaigrette
   In a small skillet, warm the sesame oil over medium heat. Add the finely chopped shiitake mushrooms and sauté until soft and golden (about 5 minutes). Remove from heat and stir in the olive oil, vinegar, tamari, maple syrup, and a pinch of salt. Let cool slightly before dressing.

2. Assemble the salad:
   In a large bowl or on a serving platter, layer the arugula and radicchio. Arrange the watermelon radish slices, snap peas, and avocado across the top. Sprinkle with vegan feta and roasted pistachios. Drizzle the salad with the slightly warm shiitake sesame vinaigrette.