Asian Herb Salad - cooking recipe

Ingredients

4 ounces arugula leaves (or spinach)
4 ounces mint leaves
4 ounces fresh basil leaves
4 ounces cilantro leaves
1 ounce chervil, leaves (or parsley)
1/2 cup canned bamboo shoot
Dressing
2 shallots, peeled, halved, finely sliced (or 1/4 cup green onions, finely sliced)
1 tablespoon rice vinegar
1 teaspoon sugar (or honey)
2 tablespoons extra virgin olive oil
1 teaspoon toasted sesame oil
1 tablespoon mirin (or sherry)
sea salt
fresh ground black pepper

Preparation

Mix the shallots, rice vinegar, and sugar together in a small bowl and set aside.
Trim excess stems from the arugula(or spinach), and pick the leaves from the stems of the herbs. Rinse and dry the arugula and herbs. Cut the bamboo shoots into matchsticks.
To make the dressing, whisk the olive oil, sesame oil, mirin, salt and pepper together in a large bowl. Stir in the shallot mixture, taste and adjust flavors to taste.
Very lightly toss arugula, bamboo shoots, and herbs in the dressing.
Serve with chopsticks. Enjoy!