Phil uses this dressing to mellow out arugula when it starts getting too spicy this time of year, but it works well with any kind of mixed salad greens.
* Rice wine vinegar (unflavored), about 1/3 cup or however much dressing you want to end up with
* Dash of soy sauce
* Sugar or honey to taste
* Grated ginger
* Heaping spoonful of miso (maybe the Miso Master Organic
Mellow White they have at Essene)
* Sesame oil
Mash the miso into the rice vinegar mixture. Dressing should be thick enough to cling to the greens but still pour easily and not be too thick. Add sesame oil. Arrange greens on plate, pour on dressing, and (optional) garnish with thin salad turnip or radish slices (sliced thin on a mandolin if you dare). Serve.