Serves 4-6
Dressing
2 tablespoons Santa Fe Smoked Olive Oil
2 tablespoons seasoned rice vinegar
1 teaspoon fresh ginger, minced
1 teaspoon cracked pepper
2 tablespoon cilantro, cleaned, chopped
1 teaspoon toasted black sesame seeds
1 teaspoon salt

Salad Components
8 oz. buckwheat noodles, cooked and cooled
1 chicken breast, steamed, shredded
8-9 shitake mushrooms, seasoned, baked cut very thin
2 Asian pears, pealed, sliced thin
1/2 red pepper, cut very thin
1 green scallion, thinly sliced

Instructions:
Combine the dressing ingredients in a small mixing bowl and blend well. Set aside.
Toss the noodles, chicken, mushrooms and pears with the rest of the ingredients in a large bowl. Add the dressing, and continue to toss gently. Garnish with cilantro stems with leaves, green scallions and a few red pepper strands.

*Note: This is a perfect small meal for a late, warm summer evening.