I call this salad foraged greens because here in the Bay Area in the Spring and Summer you can find these growing almost anywhere. You can use just mizuna, watercress and/or substitute other lightly spicy green.
3 ounces watercress, washed
3 ounces chickweed, washed
3 ounces miner's lettuce, washed
1 1/2 tablespoons Wadaman roasted organic golden sesame seeds
2 tablespoons Wadaman organic golden sesame oil
1 tablespoon organic soy sauce (from Yugeta Shoyu or Yamaki Jozo)
1 teaspoon tobanjan
1/4 teaspoon garlic, grated
1/4 teaspoon ginger, grated
Combine the greens in a large bowl and remove any woody stems. In a suribachi (Japanese mortar and pestle), grind the sesame seeds until about half are crushed, then add the remaining ingredients and mix well. Add the dressing to the greens, toss and serve immediately.