Broil the Ginger: Preheat your broiler on high and place the whole ginger (skin on) on a baking sheet. Broil the ginger for about 40-50 minutes, or until the skin is blackened and the flesh is tender to the touch. Keep an eye on it to prevent burning; once done, let it cool slightly before handling for your Plum Salad with Cucumbers.

Prepare the Dressing: Once the broiled ginger is cool enough to handle, slice it into smaller pieces and transfer to a blender. Add Thai chili, garlic, fish sauce, brown sugar, vegetable oil, soy sauce, and 2 tablespoons of water to the blender. Blend until the mixture is smooth, adjusting the consistency with more water if needed, then set aside the dressing for your salad.

Fry the Shallots: While the dressing blends, thinly slice the shallots using a mandolin for even pieces. Heat canola oil in a skillet over high heat until it shimmers, then add the shallots. Fry them for about 2-3 minutes until they turn light golden brown, watching closely to avoid burning. Once done, drain on paper towels and season lightly with salt.

Assemble the Salad: In a large mixing bowl, combine the mizuna (or arugula) with a pinch of salt and pepper. Pour in the roasted ginger vinaigrette and toss until the leaves are well-coated. Then, gently fold in the sliced cucumbers and plums, along with chopped cilantro, ensuring all ingredients are mixed without bruising the delicate fruits.

Serve and Garnish: To finish off your Plum Salad with Cucumbers, transfer the vibrant mixture to a serving platter. Top with the crispy shallots and a sprinkle of black sesame seeds for an added crunch and visual appeal. Enjoy this refreshing summer salad as a light lunch or a delightful side at your next gathering.