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Warm Mizuna, Arugula, & Spinach S

The CSA Shares from Week 1 are filled to the brim with fresh greens.  This simple salad combines mizuna, arugula, and spinach with a warm bacon vinaigrette.  This salad is hearty enough for a meal, if you use all of the greens it will be huge!  Feel free to half for smaller quantities.  The dressing is tangy, so if you’re looking for something more mild cut back on the vinegar.  Start by removing the stems from the greens and chopping or tearing into bite-sized pieces.

Warm Mizuna, Arugula, & Spinach Salad with Bacon

I washed all the greens in one big batch, submerging them in water several times before spinning them completely dry.

Warm Mizuna, Arugula, & Spinach Salad with Bacon

Cook the bacon on the stovetop, you’ll use the warm fat for the dressing.  When the bacon is crispy remove it from the pan (reserve the fat) and crumble.

Warm Mizuna, Arugula, & Spinach Salad with Bacon

Combine the bacon fat with vinegar, maple syrup, and mustard.  If the dressing cools off too much gently heat it before mixing with the greens.  The dressing should be warm enough to gently wilt the greens.  Combine the salad and dressing, toss until wilted.  Season with salt + pepper to taste then add bacon and serve.

Warm Mizuna, Arugula, & Spinach with Bacon


Warm Mizuna, Arugula, & Spinach with Bacon

1 Bunch Arugula
1 Bunch Mizuna
1/2 bunch of spinach
8 strips of bacon


3 Tablespoons warm Bacon Fat reserved from frying bacon
2 – 3 Tablespoons Sherry or Red Wine vinegar
½ teaspoon Dijon Mustard
½ teaspoon maple syrup

Wash greens.  Remove stems from greens and chop or tear into bite-sized pieces.  Put all the greens in a salad spinner and wash thoroughly, then spin completely dry.

Fry the bacon.  When bacon is crispy drain on paper towels or a wire rack.  Reserve 3 tablespoons of the fat.

Make the vinaigrette.  Whisk bacon fat with vinegar, dijon, and maple syrup.

Toss greens with warm dressing, add bacon, and serve.

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