Yield: 2 as main, 4 as side/ Prep: 15 min/ Cook: 15 min
For the Dressing:
2 Tbsp Bluegrass Soy Sauce
1 tangerine, juiced
1 Tbsp Bourbon Smoked Sesame Seeds
1 Tbsp toasted sesame oil
1 dash hot sauce
1 Tbsp Bourbon Barrel Aged Sorghum
For the Salad:
1 large egg yolk, soft-boiled, crumbled (optional)
2 Tbsp olive oil
4 ounces shiitake mushrooms, sliced
5 ounces baby kale (any other salad leaves will also work)
3-4 radishes, thinly sliced
1 Tbsp Bourbon Smoked Sesame Seeds
Method
1 Boil a large egg for 6 minutes. Drop in a small bowl of ice water to stop the cooking. Set aside. Heat a large skillet over high heat and add olive oil. Add the shiitake mushrooms and saute’ for 8-10 minutes or until crispy, lowering heat as needed. Set aside.
1 In a small bowl, combine the ingredients for the dressing and whisk well. Peel the egg and separate the yolk. Set aside.
2 Put baby kale, radishes, sesame seeds and shiitake mushrooms in a large bowl. Spoon over some of the dressing, gently tossing to coat. Add more dressing, to taste. Mound salad into a serving bowl or individual plates. Garnish with crumbled egg yolk and extra Bourbon Smoked Sesame Seeds. Serve immediately.