Baby Kale Salad with Soy-Sesame Dressing

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.