Sightly sweet and sour, nutty, bright, fresh
Peel and cut onion into small wedges. Add into a bowl with ¼ cup of vinegar, mix well and leave aside for at least 10 minutes.
Half the cucumber lengthwise then slice. Chop the cos lettuce into bite size pieces.
Cut the wood ear mushroom to bite size pieces, leave aside. Slice the seasonal mushrooms, in 5mm thick. Add a pinch of salt and pepper, drizzle with 1 teaspoon olive oil to the mushrooms.
Heat a non-stick fry pan or a grill on high heat. Fry the mushroom until they soften and slightly golden.
Combine all ingredients in a bowl, except the peanuts. Spoon over the dressing and toss well. Place on a platter and sprinkle with peanuts to serve.