Look for sharp-tasting greens like mustard, arugula, mizuna, and dandelion. Temper it all with some red lettuce and endive and combine in any kind of proportion you like.

Exotic Greens with Sauteed Shiitake Mushrooms

2 tablespoons olive oil
1 tablespoon water
2 teaspoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon minced shallots
1 tablespoon chopped fresh basil
1/2 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sea salt
1 tablespoon olive oil
6 shiitake mushrooms, sliced
6 cups mixed exotic greens

1. Whisk first nine ingredients in small bowl to blend. Cover and refrigerate. (Vinaigrette can be prepared 4 hours ahead.)
2. Bring to room temperature and whisk well before using.
3. Heat 1 tablespoon of olive oil in small, heavy skillet over medium heat.
4. Add mushrooms and sauté 2 to 3 minutes until tender.
5. Place greens in a large bowl and add vinaigrette.
6. Toss to coat, garnish with mushrooms.

Makes 6 servings.