Place all ingredients in a bowl and whisk until blended.
Soak the dried shiitake mushrooms in boiling water (enough to cover) for 10 - 15 minutes, then drain. Squeeze the mushrooms a little to remove the excess water, and then strain the reserved soaking liquid through a cloth to remove the 'sand'.
Sauté the mushrooms in broth for two minutes, stirring and adding a bit of the reserved soaking liquid to prevent scorching.
Place the greens and raw veggies in a bowl, drizzle about 2/3 of the dressing on top, and toss to blend. Add the additions and shiitake, and toss well again. Survey the damage, and add additional dressing (if required).
Plate the salad, serving the shiitake atop each portion.Servings: 2