3–4 cups lettuce of your choice, chopped (try to include some baby greens)

1 small fennel bulb, peeled into strips

1/2 large pink grapefruit, peeled and cut into very small pieces

2 tablespoons Tuscanini Olive Oil

1 teaspoon walnut oil

1/2 pound (225 grams) mushrooms, sliced, stems removed if desired

1 tablespoon + 1 teaspoon semi-dry red or rosé wine, such as Yatir Mt. Amasa Rosé

1 and 1/2 tablespoons  teriyaki sauce

1 teaspoon Tonnelli Worcestershire Sauce

2 cloves garlic, thinly sliced

2 shakes garlic powder

salt, to taste

pepper, to taste

1 scallion, diced

2 tablespoons Tuscanini Olive Oil

1 tablespoon walnut oil

1 tablespoon Tuscanini Red Wine Vinegar

1 tablespoon water

2 teaspoons Dijon mustard

salt, to taste