Fall Flavors with Mizuna Greens + Anjou Pear Salad

It was a windy day on Thursday, and that dashed our plans to use the propane gas stove for a recipe. Hence, thinking on my feet as usual, I circled the produce, plotting my next move.

Some greens at the front caught my eye, Steve at the Dick’s Market Garden stand told me that the feathery tender greens were called mizuna greens.

They are like arugula, just a little less sharp.

My instinct said they’d make a good salad. Armed with the mizuna greens, a couple of firm Anjou pears to offset the bite of the greens, and some celery and a red onion for crunch, I set to work.

The recipe formed as I washed the greens three-four times to get rid of all the grit. The resulting salad with the maple syrup and apple cider vinegar dressing is now my new fall favorite. The fresh croutons from Wakefield’s The Bread Shop who were also at the market, made the perfect topper to this flavorful bite.

This recipe, reaffirmed what I’ve always believed in, don’t be afraid to go beyond, and try something new. The families who stopped by for a sample also seemed to share my joy in having discovered a new produce in the mizuna greens. And when Steve confirmed that he sold a lot of the greens that day, my mission there was accomplished.

Serves 4-6

4 cups mizuna greens cleaned
1 cup red pear chopped
1 cup celery leaves and tender stems chopped
1/3 cup sliced red onion
2 tbsp. finely diced red onion
1 tsp. minced garlic
2 tbsp. apple cider vinegar
1 tbsp. extra virgin olive oil
1 tbsp. maple syrup
1 tsp. tamari soy sauce
¼ tsp. salt
¼ tsp. crushed black pepper

1. Wash, chop, clean and prep all the produce into bite sized pieces; keep the mizuna leaves whole as much as possible, they’re pretty small compared to lettuce or arugula
2. Prep the red onions in two shapes and sizes; sliced for the salad, and diced finely for the vinaigrette, use a shallot if you have access to some
3. Place all the prepped produce in a large bowl
4. Whisk the maple syrup, cider vinegar, garlic, onions, salt, pepper and olive oil in a separate bowl (You can also use ½ tsp. Dijon mustard, I added this in the version I made at home)
5. Taste the dressing and adjust tartness, sweetness and salt to taste
6. Pour the dressing over the salad and mix thoroughly right before serving

I have made this salad twice over the weekend already and enjoyed it topped with croutons, dried cranberries and some goat cheese, which was divine!

Follow the Fork!