Author Notes
On our farm we grow mizuna to maturity and harvest bundles of it that are perfect for salads and stir-fries. These sweet, tart salad is perfect for early fall. —Early Morning Farm
Ingredients
- For the Salad
-
1 bunch
mizuna
-
1
apple
-
1/4 cup
sunflower seeds
-
1/3 cup
dried cranberries
-
1/2
lemon
- Dressing
-
1/3 cup
olive oil
-
1 tablespoon
lemon juice
-
2 tablespoons
apple cider vinegar
-
1 tablespoon
maple syrup
-
1 teaspoon
dijon mustard
-
1 pinch
kosher salt
Directions
-
Slice the apple into quarters around the core. Slice the quarters into thin slices, then cut those into batons or matchsticks leaving a bit of peel on both ends. Place the apples in a bowl and squeeze half a lemon over them. Toss to coat.
-
Remove the stem ends from the bunch of mizuna, wash, dry, and chop into bite size pieces. Toss the mizuna with the apples.
-
Place the dressing ingredients in a small jar with a tight fitting lid. Shake to combine. Toss the mizuna and apples with the dressing. Garnish with sunflower seeds and dried cranberries.
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