Baby Spinach Salad with Dried Miso and Grilled Shrimp

10 large shrimp 2⁄ 3 cup sliced leeks, white parts only 8 ounces baby spinach 2 Tbsp. extra-virgin olive oil 2 tsp. truffle oil 1 Tbsp. yuzu juice* 6 pinches freshly ground pepper 2 Tbsp. grated parmesan cheese 2 Tbsp. dried red miso Vegetable oil, for frying Salt and pepper to taste Dried Miso ⅔ cup miso (any type of cooking miso, such as red, white, or yellow). Using a palette knife, spread the miso as thin as possible on a nonstick baking mat. Place in a warm area to dry naturally for one to two days. Alternatively, dry in a 230-degree Fahrenheit oven for one to two hours, being careful not to allow the miso to darken. Crumble evenly. Keep in an airtight container. Makes about ½ cup. Make the Salad 1 _ Season the shrimp with salt and pepper to taste. Grill both sides until medium-rare (or to your desired liking) and set aside. 2 _ Deep-fry the leeks in the oil at 320 degrees Fahrenheit until crisp. Set aside. 3 _ Dress the spinach leaves with the olive oil, truffle oil, yuzu juice, ground pepper, and Parmesan cheese. Mix in the fried leeks. Toss in the Dried Red Miso right before serving so it stays crunchy. 4 _ Plate the baby spinach with the grilled shrimp around it.

Yuzu is a Japanese citrus fruit sold in Asian or gourmet markets.