8 small potatoes
2-3 cups Mizuna greens
1 Tbsp fresh rosemary, minced (or add another herb of choice)
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
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.
While potatoes are cooking, wash and dry greens and put in serving bowl.
Drain potatoes and allow to cool for 5 min. Cut each potato in half and transfer to a separate mixing bowl.
To make the Lemon Vinaigrette, combine all ingredients then slowly whisk in the olive oil. Pour some of the vinaigrette and Rosemary over the potatoes and mix.
Add remaining vinaigrette to the Mizuna greens, then combine with potatoes and toss gently.
Add salt and pepper to taste.
(Picture and recipe adapted from: www.mydeliciousblog.com/mizuna-new-potatoes-and-lemon-vinaigrette/)