Ingredients:
For the dressing:
1 tablespoonmild white miso
1 tablespoontoasted sesame oil
1/2 tablespoonyuzu extract
1/4 teaspoonHondashi
1 teaspoonhoney
1 teaspoonrice wine vinegar
1/2 tablespoontahini
2 dashesfive spice, divided
For the greens:
3 ½ cupsdandelion greens, cut and loosely packed
2 cupspea shoots, loosely packed
3 to 4 stems fresh cilantro, roughly chopped
For the toppings:
1 Fuyu persimmon (on the softer side for sweetness)
3 slices (about ½-inch thick) halloumi cheese
1/4 cuproasted peanuts
1 tablespoongoji berries
1 handfultoasted sesame seeds, to garnish
Directions:
Make the dressing: Place miso, sesame oil, yuzu, hondashi, honey, vinegar, tahini, and a dash of five spice into a small bowl. Whisk until miso is smooth. Add water 1 teaspoon at a time (up to 2 teaspoons) and whisk until the consistency is that of a creamy dressing—not too thick!—and set aside.
Cut off the rough ends of the dandelion stems, and then chop each leaf into three segments. Place dandelion greens, pea shoots, and cilantro in a medium salad bowl.
Prep the toppings: Laterally slice off the top of the persimmon at the leaves. Cut vertically down the middle. Flip so the center faces down and cut into ¼-inch-thick slices (half moons). Repeat with the other half. Place the slices in a small bowl. Add the remaining dash of five spice and mix with your hands so that each persimmon is thoroughly coated.
Rough chop the peanuts. If the berries feel dry and stiff, you can soften them by microwaving for 10 seconds (no more).
Heat a cast-iron skillet or nonstick pan (dry) until hot. Add halloumi, keeping the slices separate. Sear until they no longer cling to the pan and are golden brown, about 3 to 4 minutes. Flip and repeat on the other side. Remove from pan. When slightly cooled, cut each slice into bite-sized pieces.
Assemble the salad: Add dressing, goji berries, and peanuts to the bowl of greens. Toss thoroughly to combine. Place the dressed greens onto a plate. Top artfully with the persimmon half moons and halloumi pieces (I like the persimmons and halloumi to be placed on top rather than tossed with the dressing since it keeps their flavor bright and separate). Finish with toasted sesame seeds.