This was an interesting combination of ingredients. I would recommend letting the salad sit in the dressing for awhile before serving.
Mu'er Maodou Shala (Wood Ear Mushroom Salad with Edamame)
This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime. This recipe first appeared in SAVEUR Issue #140, along with Beth Kracklauer's story Season of Plenty.
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Credit: Ariana Lindquist
INGREDIENTS
1 oz. dried mushrooms, preferably wood ear1/2 cup fresh or frozen edamame
1/2 cup thinly sliced cilantro
3 cloves garlic, minced
2 serrano chiles, stemmed and thinly sliced
2 scallions, thinly sliced
2 tbsp. rice vinegar
2 tbsp. canola oil
2 tsp. soy sauce
1/2 tsp. toasted sesame oil
INSTRUCTIONS
1. Place mushrooms in a bowl and pour over 8 cups boiling water; let sit until soft, about 45 minutes. Drain mushrooms; tear into large bite-size pieces. Transfer to a large bowl and toss with edamame, 3/4 of the cilantro, garlic, chiles, and scallions; set salad aside.2. In a small bowl, whisk together vinegar, oil, soy, and sesame oil until smooth; toss with salad. Divide salad between bowls and garnish with remaining cilantro.
 Recipe - Saveur.com){kind=link}