The Golden Globes' California Market Salad

Ingredients

• 1 piece baby bok choy, blanched, cut in half
• 1 piece daikon radish, peeled and cut in 1 inch thick slices
• 1 piece water melon radish, peeled and cut in 1 inch thick slices
• 4 slices lotus root lightly sautéed in sesame oil
• 6 heirloom cherry tomatoes sliced in half
• 1 whole japanese eggplant charred and peeled, cut in half
• 2 ounce extra virgin olive oil
• 2 ounce red mizuna (mustard)
• salt and pepper to taste
• 3 whole tomatoes
• 2 1/2 whole lemons
• 2 celery stalks
• 1 large peeled carrot
• 1 pound fresh ginger
• 3 cloves of garlic
• 2 1/2 cup soy sauce
• 2 1/2 cup white wine vinegar
• 4 ounce sugar