By Seth Fera-Schanes
Mizuna is a versatile leaf that can be added to a salad such as this or lightly sauteed. 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.
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
Salt and pepper
Serving size: 4
Prep time: 15 minutes
Cook time: 0
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.