6 ounces baby Asian greens, such as mizuna and tatsoi
3 small Hakurei turnips, cut into batons
12 sweet or snap peas, cut in half lengthwise
¼ cup microgreens, optional

Spiced sesame clusters
1 large egg white
3 tablespoons sugar
½ teaspoon salt
½ teaspoon five spice powder
1 cup white and black sesame seeds, raw

Preheat oven to 350 F. In a small bowl, whisk egg white until slightly foamy. Whisk in sugar, salt. Stir in five spice seasoning and add the sesame seeds and fold until everything is incorporated.

Spoon sesame mixture in ½-inch clusters on a parchment-lined baking sheet and bake on the middle rack for 10 to12 minutes or until golden brown. Remove from the oven and let them cool completely. Reserve.

Miso dressing
2 teaspoons white miso paste
2 teaspoons tahini
1 teaspoon minced garlic
1 teaspoon grated ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon peanut oil
¼ teaspoon sambal oelek
pepper to taste

To prepare the dressing, whisk all of the dressing ingredients in a small bowl. Adjust seasonings to taste.

Toss the greens in a small amount of dressing until they’re lightly covered. Plate and garnish with turnips, peas, sesame clusters and microgreens.