I am so excited to enter salad season. Baby mizuna greens have a hint of mustard flavor, without being spicy. Their stems provide a sweet little crunch of lettuce that we have all been craving since summertime. We added sliced fuyu (crunchy) persimmons, sliced french breakfast radishes, and a sprinkle of sunflower seeds. Colorful, sweet, crunchy and spicy. Topped with a light dressing, this salad was a great companion to our farm lunch today.
Ingredients:
Baby Mizuna
Sliced Fuyu Persimmon
Sliced Radishes (red or french breakfast)
Sunflower Seeds
Dressing:
2 parts oil
1 part honey
1 part rice vinegar
1 part orange juice
pinch of sea salt
few grinds of black pepper
Combine ingredients in a jar with a tight fitting lid and shake vigorously until emuslified.