In a mixing bowl, mix together soy, vinegar and sugar. In a saucepan, heat oils together until very hot and add peppercorns. Immediately pour into bowl and whisk. Pour vinaigrette on the vegetables and check for seasoning. Wait 1 hour before serving. Toss salad several times to ensure good mixing.
PLATING On a small plate, family style.
Wine Recommedation: La Fosse aux Loups, Chinon, Domaine de Bel Air, 1998
Recipe courtesy Ming Tsai, 1999. All Rights Reserved.