In a blender of a food processor combine the ginger, oil, water, miso, lemon juice, Ponzu or rice vinegar, honey, garlic, and pepper.
Pile the greens on four small places. Cut the avocados in half, remove the peel, and slice the halves crosswise into 1/4-inch pieces. Fan out each avocado half over the greens, and drizzle the dressing evenly over each avocado and the lettuce (yes, it seems fussy, but it looks awesome, and that’s how they do it at Japonica, and that’s how I’m doing it at my house).
Instead of doing a combo of the rice vinegar and the lemon juice or Ponzu go ahead and choose just one of these items, and use 2 tablespoons. You will still get a wonderful dressing, just with fewer ingredients. Ponzu sauce is available in Asian markets, and in the Asian aisle of many well stocked supermarkets.Also, I have been finding as many ways to use this ginger syrup as possible – the ginger flavor is delicate, and is has a honey-like sweetness, so if you are so inclined, use it instead of the honey, and do let me know if you love it.