For the dressing : Heat the caster sugar in a small saucepan while swirling the pan continuously.

When it turns golden ember color, add the grated ginger and remove from the flame and immediately spread it out on a parchment /silicon sheet to cool down the candy.

The moment it hardens, break it down into finer pieces and keep aside.

Heat the sesame seeds and cook for half a minute until sesame is toasty.

Add the miso paste, soy, brown sugar and the vinegar. Cook for a minute.

Add half of the ginger candy pieces into dressing and cook for another minute or two.

For the Salad : Separate the kale leaves from the thicker stems and place in a wide bowl.

In a small bowl, combine salt,oil, pepper and Lemon juice.

Rub this mixture into the kale leaves for a good 5 minutes. Doing so will cut down its bitterness and make it soft.

Set aside till required.

Soak the Shiitake mushrooms in lukewarm water for 15 minutes until soft. Slice the mushrooms.

Heat oil in a flat frying pan.

Sauté the spring onions and garlic until fragrant and golden.

Add the button mushrooms and sliced shiitake. Cook for 5-10 minutes on a high flame.

Make sure they aren't too crowded in the pan.

Once they have caramelised well, throw in the enoki / shimej and cook for a few more minutes before removing from the flame.

Assemble : Squeeze & drain out excess water out of kale leaves and place it in a bowl.

Mix in the shredded lettuce and caramelised mushrooms.

Toss the salad with the prepared dressing.

Garnish with the toasted hazelnuts and candid ginger.