INGREDIENTS
1 cup (30g) shredded dried black fungus (Black fungus, also known as cloud or wood ear fungus, is sold dried whole or shredded from Asian grocers. )
1 small fennel bulb, thinly sliced
120g button mushrooms, sliced
40g baby spinach
1 cup thinly sliced spring onions
1/4 cup mint leaves
Toasted sesame seeds, to serve
Dressing
1/4 cup (60ml) extra virgin olive oil
2 tbs lemon juice
2 tbs light soy sauce
METHOD
Soak black fungus in a bowl of boiling water for 5 minutes. Drain and set aside.
For the dressing, combine oil, lemon juice and soy sauce in a bowl.
Combine black fungus with fennel, sliced mushroom, baby spinach, spring onion and mint in a bowl. Add salad dressing and toss to combine.
Sprinkle with toasted sesame seeds, then serve.