The other day Judi Franco mentioned how she was looking for a shiitake recipe. Sure enough, she found a recipe and put her own twist on it! If you need a shiitake sesame vinaigrette recipe or just want to check it out, keep reading.

- 6 small dried shiitake mushrooms

- 4 teaspoons sesame seeds

- 1 1/2 c. Canola oil

- 1/4 c apple cider vinegar

- 1/4 tamari soy sauce

- 1/4 c of the boiled mushroom water

- 4 tsp. toasted sesame oil

- 1/4 to 1/2 xanthan gum (any natural or health food store has it.

Note:More xanthan gum makes a thicker dressing, less makes it thinner. You may omit entirely if you wish, but it's what makes bottled dressings "stick" to the salad.

Put the mushrooms in a small pot cover with water & bring to boil. Let soak until the mushroom is soft. Put aside.

Toast the sesame seeds in a small skillet, stirring until they are golden in color. Remove from the heat so they don’t burn.

When the mushrooms are soft, saving 1/4 c of the soaking water, trim and discard the stems; chop the mushrooms.

Put the oil, vinegar, soy sauce, reserved soaking water, sesame oil, the chopped mushroom and xanthan gum in a blender. Whir just until the mushroom is in tiny pieces, about 10 seconds. Add the toasted sesame seeds and blend a few seconds more.

Store in a glass jar, refrigerated. Makes about 2 cups.