If your sliced almonds didn’t come toasted, place them in a small skillet over medium-low heat and toast them for 3-5 minutes, stirring frequently, until they become golden-brown. Once toasted, set them aside in a dish to cool.
To make your dressing, place all of your ingredients into a jar or a bottle with a tightly fitting lid, shake well, and then set aside.
Next, prep your salad ingredients by chopping the mizuna, dicing the plums and green onions, and cutting the turnips into little sticks that are about half the size of a match stick. Toss all of the veg together in a bowl.
To serve, divide the greens among four plates, sprinkle with toasted almonds, and drizzle with Ginger Miso Dressing.