Mushroom Salad with Pickled Ginger Dressing Recipe

3 tablespoons rice wine vinegar

2 tablespoons ginger, pickled, minced

1/2 cup virgin coconut oil

1 tablespoon honey

1 teaspoon salt

1 stick kombu, soaked in hot water until soft

2 tablespoons virgin coconut oil

2 cups shiitake mushrooms, or portobello mushrooms, gills removed, cut into 1-inch cubes

2 tablespoons japanese light soy sauce

1 teaspoon sesame oil

toasted sesame seeds, to garnish