Baby Spinach Salad with Wilted Wild Mushrooms and Crumbled Goat Cheese | Recipes | Judy Joo

Ingredients

• 1 Tbsp soy sauce
• 1 ½ Tbsp rice vinegar
• ½ Tbsp roasted sesame oil
• 1 Tbsp vegetable oil
• ½ tsp white sugar
• ¾ tsp ginger , grated
• ½ clove of garlic, grated
• ¼ tsp black pepper
• 1 sweet corn on the cob
• 1 Tbsp extra virgin olive oil, plus more for cooking
• Sea salt, to taste
• 200g mixed wild mushrooms, stems removed and sliced thinly
• 30g baby spinach leaves
• 20g rocket salad leaves
• 30g gem lettuce, trimmed
• 60g sundried tomatoes, thinly sliced
• ½ or 1 avocado, peel and cut into dice sized pieces
• 80g goat cheese (semi hard), crumbled
• 40g walnut, toasted and crushed
• 14g pumpkin seeds, toasted