How to Make It
Whisk together oil, miso, lemon zest and juice, maple syrup, and cumin just until blended.
Place walnuts in a small bowl; toss with 1/4 cup miso dressing. Transfer walnut mixture to a large skillet, and cook over medium, stirring often, until fragrant, about 1 minute and 30 seconds.
Stir together capers and remaining 1/2 cup miso dressing. Toss bitter greens and walnuts with 3 tablespoons (or to taste) miso-caper mixture, and season with salt and pepper. Divide salad evenly among 4 plates.
Look for white miso and chickpea miso in the refrigerated section of the produce department of your local supermarket or Asian grocery store.