Roasted Shiitake and Orange Salad With Citrus Ponzu
[Vegan]

For the Salad:

1. Heat the oven to 450ºF and line a baking sheet with parchment or aluminum foil.
2. Wipe the mushrooms clean with a damp paper towel (do not rinse under running water). Slice into 1/4-inch pieces. Toss the mushrooms with olive oil and spread them out into an even layer on the baking sheet. Sprinkle with a generous amount of salt and pepper.
3. Roast the mushrooms for 15-20 minutes, until they are a rich golden brown. Remove from the oven and let cool.

For the citrus ponzu:

1. Tear the kombu into two pieces and put them into a medium size nonreactive saucepan. Pour the soy sauce, orange juice, and lime juice over the kombu. Set the pan over medium heat and bring to a simmer.
2. Remove the pan from the heat and add the dried shiitakes and rice vinegar. Let the ponzu sit at room temperature for 3 hours (up to 8 hours).
3. Pour the ponzu through a fine mesh strainer into a bowl. Discard the kombu and bonito flakes. Whisk in the sesame oil. Store ponzu sauce in the refrigerator for up to 10 days.

To assemble the salad:

1. Put the baby greens in a bowl or divide among individual plates. Scatter the celery, roasted mushrooms, and orange pieces over the greens. Drizzle with ponzu sauce and top with almonds.