I topped this with thinly sliced leftover flat iron steak cooked medium rare. I dressed the steak with a mixture of ponzu shoyu, splash of dark roasted sesame oil and grated garlic. I placed the steak on the bed of arugula and fennel and garnished it with sesame seeds.
The combination of Western flavors of the salad and Eastern flavors of the steak was surprisingly very nice. All these very distinct flavors could be appreciated.
We had this with a very good Cabernet from Sonoma,