Olive oil 1/3 cup
Balsamic vinegar 2 tbsp
Fresh rosemary chopped 1tbsp
Crushed garlic 2 tsp
Salt 1/2 tsp
1. Mix dressing ingredients well and store in refrigerator for several hours
2. Clean and dry vegetables and cut in bite-size pieces.
3. Trim stems of Enoki mushrooms and rinse and separate it into individual stem.
4. Toss vegetables and Enoki and arrange on the plates. Add balsamic dressing to taste.