Warm Escarole and Shiitake Salad - Christina Cooks

Ingredients

• extra virgin olive oil
• 1 red onion, thin half-moon slices
• ½ teaspoon chili powder
• Sea salt
• 5-6 dried shiitake mushrooms, soaked until tender, thinly sliced
• 3-4 tablespoons white wine
• 1 head escarole, rinsed well, sliced into 1-inch pieces
• 2 tablespoons balsamic vinegar
• ½ teaspoon sea salt
• 1 teaspoon red wine vinegar
• 2 teaspoons brown rice syrup
• 2 teaspoons sesame tahini
• juice of ½ fresh lemon