Place dried woodear mushroom into a bowl with cold water. Let it sit and rehydrate in water for 30 minutes.
Cut cucumber in half. Then cut into thin slices. Put slices into a mixing bowl. Pour salt over the slices and give a quick toss. Set it aside for 10 minutes and let the salt sweat out the cucumber.
After 30 minutes, drain the wood ear mushrooms. They will have grown in size. Bring a pot of water up to boil. Blanche the mushrooms for 1 minute. Then drain and rinse under cold water.
Remove the middle root portion from the boiled mushrooms. Then tear any extra-large pieces into smaller pieces.
Now use your hand and squeeze out the water from each mushroom.
Now back to the cucumber: Rinse the salted cucumbers under some running water - wash off all the salt. Then use your hands again to squeeze the water out of the cucumbers. Set them aside.
Make Balsamic Vinaigrette Sauce: Mix all of the listed ingredients.
Take out a large mixing bowl. Place the mushrooms and cucumbers in. Then put in the vinaigrette sauce and give it a nice toss. Finish the salad by adding in the sesame oil. Plate and enjoy!