Ingredients
8 small potatoes
2-3 cups Mizuna greens
1 Tbsp fresh rosemary, minced (or add another herb of choice)
Lemon Vinaigrette:
1/2 tsp lemon zest
2 Tbsp fresh lemon juice
1/8 tsp dijion mustard
1 tsp sugar
3 Tbsp olive oil
salt and pepper to taste
Directions
Add potatoes to a pot and cover with water. Turn heat to high and bring to a boil, then reduce heat and let simmer, uncovered, for about 15 minutes or until easily punctured with a fork.