Mizuna is a versatile leaf that can be added to a salad such as this or lightly sautéed.  I like the shape and texture of the leaves because they have a slight crispness to them. The hearts of palm, goat cheese and artichoke hearts round this dish out nicely.

Ingredients:
4 oz – Mizuna lettuce leaves
4 Hearts of Palm – cut into quarters and then chopped
1 cup diced grape tomatoes
Small jar of marinated and quartered artichoke hearts – about 3.5 oz jar
3 oz goat cheese
Extra virgin olive oil
Balsamic vinegar
Salt and pepper

Serving size: 4
Prep time: 15 minutes
Cook time: 0

Directions:
Combine mizuna leaves, diced tomatoes, quartered marinated artichoke hearts, chopped hearts of palm in a bowl.  Add salt and pepper to taste and gently toss.

Drizzle with a little balsamic vinegar dressing.  3:1 ratio of extra virgin olive oil to balsamic vinegar.

Plate and then crumble goat cheese over the top of the salad.

Mizuna Greens Salad with Hearts of Palm, Artichoke Hearts and Goat Cheese