In a small saucepan put the carrots (cut into chunks) and the diced ginger. The smaller the pieces, the less time they will take to cook.

Add water, just enough to cover the carrots, bring to a boil, and cook until soft. 

Next, in a food processor, add the carrot, ginger, and the water. Puree until smooth. 

Strain the mixture through a fine mesh strainer/flour sifter. Pushing the blend into the strainer to extract all of the liquid.

Next, add the remaining ingredients for the dressing into a bowl. Stir until combined. 

Slice the mushrooms and saute for 1-2 minutes, then add the vinegar, and cook for 1-2 minutes more.

Then add the soy sauce and cook for another couple of minutes. Add salt and pepper, to taste, and finish with the sesame seeds.

Cook until the mushrooms are tender, approximately 1-2 minutes more.

Slice the celery into thin pieces.

Time to build the salad. First, put the greens on a plate, then using a vegetable peeler, peel strips off the carrot and mix them slightly into the greens. Then add the celery.

Place the star of the salad, the crimini mushrooms, right on top, and drizzle a touch of the sauce with them. 

Now ladle the carrot dressing all around the salad, and garnish with sesame seeds. Grab a fork and enjoy!