Pickled Ginger: Heat the rice wine vinegar and toss in the ginger. Hold in a small bowl until it cools, then strain off and discard the vinegar.

Mushroom Vinaigrette: In a small sauce pan, heat 2 tablespoons vegetable oil and sauté the sliced button mushrooms until brown. Deglaze with 1 cup white wine and cover with water. Add lemon grass, lime leaves and 1 Thai chili. Bring to a boil and simmer 2 hours. Strain and reduce until the mushroom stock thickens enough to slightly cover a spoon. Strain again and reserve (we call this "mushroom syrup").

Assembly: Sauté the chantrelles, shiitake or portabellos in the remaining oil for 1 minute, add the sprouts, carrots, green onions, garlic and chilies and sauté for one more minute. Deglaze with the remaining 1/4 cup of white wine. Add the cilantro and turn out into a bowl. Quickly warm the sliced turnips. In a sauce pot, heat the mushroom syrup, then add lime juice, salt and pepper to taste. On each of 4 plates, layer the mushroom mix and sliced turnips to form a multi-layered look. Drizzle the mushroom vinaigrette around the plate and serve.

Pear Vinaigrette: Whisk together all ingredients.

Five-Spice Walnuts: Heat honey, five-spice and cayenne in a small sauce pan. Bring to a simmer and pour over the walnuts. Cool at room temperature.

Assembly

Toss the walnuts, pear and lettuce together with the vinaigrette, and sprinkle with a combination of edible flowers.

Pear Vinaigrette:
- 1/2 cup canola oil
- 2 tablespoons rice vinegar
- 2 tablespoons fresh pear juice, strained
- 2 tablespoons poppy seeds
- Dash of cinnamon
- Salt to taste
- Ground White Pepper to taste