Peppery leaves, ripe pear and toasted walnuts make a quick autumn salad.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 150 g young mizuna, washed and dried
- 2 pears, thinly sliced
- 50 g toasted walnuts
- 60 g goat cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tsp honey
- 1/4 tsp salt
Method
- Whisk oil, vinegar, honey and salt in a small bowl.
- Toss mizuna with half the dressing and arrange on plates.
- Add pears, walnuts and cheese; drizzle with remaining dressing and serve.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Green Mizuna Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
More ways to use your harvest
Replace half the mizuna by prepared weight with torn Stella Rosa radicchio leaves. Their gentle bitterness works with the pear and walnuts.
What to cook next
- Rainbow Chard and Chickpea Skillet
- Bok Choy with Ginger-Sesame Tofu
- Tokyo Bekana Crunch Salad with Peanut Dressing
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
