• ¼ c. water
• ¼ c. tamari
• 2 Tbs. rice vinegar
• 2 Tbs. mirin (rice wine)
• 1 Tbs. dark sesame oil
• 1 tsp. vegetable oil
• 1 clove garlic, minced
• 6 c. mixed Asian greens
• 1 mango, pitted, peeled, julienned
• ¼ red onion, thinly sliced
• Toasted sesame seeds

Whisk together water, tamari, vinegar, mirin, and sesame oil in a small bowl. Set aside.  Heat vegetable oil in medium saucepan over medium heat.  Cook garlic 1 minute.  Add vinegar mixture; heat 2 minutes.  Toss greens, mango and onion in a large serving bowl.  Pour warm dressing over salad; sprinkle with toasted sesame seeds to taste.  To toast sesame seeds, heat seeds in a small dry pan, stirring often, until lightly browned.  Immediately remove seeds from pan to stop cooking.

From Fooday adapted from Chef Suzy Crofton of Crofton on Wells.