1 (2-inch) piece fresh ginger, coarsely chopped
2 tablespoons white miso
3 tablespoons tahini
3 tablespoons lemon juice
1/2 cup mizuna
1 small daikon radish, sliced into 1/8-inch-thick rounds
1 carrot, cut into 2-inch-long slender sticks
2 green onions, chopped
For the dressing, place ginger, miso, tahini, 1/2 cup water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber.
For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with green onions. Drizzle one to two tablespoons of dressing over each salad and serve.