|Spinach leaves||2 Cup (32 tbs)|
|Cooked peas||1 Cup (16 tbs)|
|Shredded daikon radish||1 Cup (16 tbs)|
|Red radish||1⁄2 , thinly sliced|
|Scallions||8 , julienned|
|Enokitake||1⁄4 Cup (4 tbs) (Japanese Mushroom)|
|Olive oil||3 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Grated onion||1⁄8 Teaspoon|
1. In a small bowl, whisk together the oil, vinegar, mustard, and nutmeg.
2. Take a large mixing bowl, combine together the spinach, peas, daikon radishes, red radishes, scallions, and mushrooms.
3. Pour the oil-vinegar mixture over the vegetables and toss to mix well.
4. Serve in room temperature as an appetizer.