Mushroom Salad with Yuzu Dressing

What the lime is to Mexico, the yuzu is to Japan: a versatile citrus whose bumpy rind and juice are used in all kinds of dishes. Yuzu's flavor? Imagine a cross between a mandarin orange and a lime. The juice makes a floral vinaigrette; it's also used in ponzu, an addictive Japanese dipping sauce. Bottled yuzu juice can be found at specialty foods stores and Asian markets. If unavailable, substitute 3 tablespoons fresh lime juice and 1/2 tablespoon fresh orange juice.

½ cup grapeseed oil

3 tablespoons soy sauce

3 tablespoons yuzu juice

1 large garlic clove, minced

Kosher salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

2 pounds assorted wild mushrooms (such as wood ear, maitake, enoki, chanterelle, oyster, and stemmed shiitake), thickly sliced

¼ cup sake

1 5-ounce package baby greens

Chopped fresh chives (for garnish)

Directions at epicurious.com

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