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Early Apple Mizuna Salad-8 The end of summer is sweet, as in sweet and tart apples! The peck of early apples I picked up this weekend at the farmers’ market is the perfect match for the leafy mizuna in this week’s CSA share (or I’d venture to say in any salad!). I was pretty excited to see one of my favorite greens on this week’s harvest list and I tossed everything together into a sweet and tart salad with dried cranberries and a vinaigrette with local maple syrup. Dish this up on one of these hot nights we’re having – it will help you look forward to cooler air and crisper apples! Early Apple Mizuna Salad This salad couldn’t be simpler to make, and if you have a young helper they can help you chop apples and shake the vinaigrette. Slice the apple into matchsticks with a bit of the peel left on each end, then toss with lemon juice to prevent browning. When prepping mizuna for salads I like to remove the thick, white stem and focus on the leaves. You can save the stems for a soup or stir-fry. If this is your first time eating mizuna this light tasting Asian green is versatile, here’s some more ideas to get you started! Early Apple Mizuna Salad Early Apple Mizuna Salad Early Apple Mizuna Salad

1 bunch mizuna, stems removed, and chopped into bite size pieces
1 apple, sliced into matchsticks (core and stem discarded)
1/4 cup sunflower seeds, toasted
1/3 cup dried cranberries lemon juice for the apples

Dressing: 1/3 cup olive oil
1 tablespoon lemon juice
2 tablespoons apple cider vinegar
1 tablespoon maple syrup 1 teaspoon dijon mustard pinch of salt

Place the apples in a small bowl and squeeze half a lemon over them. Toss the apples to coat. Combine the apples and mizuna in a large bowl. 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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