Prepare all of the individual components and select 4 to 6 wide, shallow bowls.
Sprinkle an even layer of the Pumpernickel-Pecan “Dirt” on the bottom of each bowl, about ¼-inch thick. This forms the basis of the forest floor.
Scatter some of the Braised Greens in several places on top of the “Dirt”, then arrange a few pieces of beet and some of the different varieties of the mushrooms on top of the dirt.
Arrange 4 or 5 small spoonfuls (crumbles) of the goat cheese in any vacant spots remaining on top of the “dirt”. Sprinkle some of the rosemary needles over all. Top each serving with 2 or 3 of both the arugula and mizuna leaves. Drizzle about 2 tablespoons of the vinaigrette over each plate. Serve immediately.