• 1 Japanese cucumber, thinly sliced

• 3 Tbsp almond slices, toasted

• ½ cup fresh corn, blanched

• ¼ cup Nasturtium blossoms

• 2 Tbsp fennel fronds, torn

• 1 tsp citrus zest, dried (Yuzu, if available)

• 3 Tbsp Shiro Miso vinaigrette

• Salt and pepper to taste

For the vinaigrette

• 1 Tbsp Shiro Miso

• 3 Tbsp Yuzu juice

• 3 Tbsp Champagne vinegar

• ¼ cup seasoned rice wine vinegar

• 1 tsp Shiso Fumi Furikake (rice seasoning)

• 1 tsp Yuzu zest (lemon may be substituted)

• 3 ounces grapeseed oil

• 1 Tbsp sesame oil

• 1 ounce Jordan Extra Virgin Olive Oil

• 1 tsp white soy sauce