Step 1In the bowl of a blender, combine the vinegar, oil, garlic, shallot, pickled ginger, wasabi paste, fresh ginger, sesame oil and lemon juice. Blend until the dressing is smooth and emulsified. The flavor of the dressing can vary depending on the brand of pickled ginger and wasabi paste, as well as the freshness of the other ingredients; taste and adjust the flavorings and seasonings as desired. This makes 1 cup dressing, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, up to 1 week.
Step 1In a large bowl, combine the chopped lettuce, sugar snap peas, red onion, mushrooms, wasabi peas and enough dressing to coat. Gently toss the salad, then divide it among four chilled plates and garnish with the wasabi peas. Serve immediately.