MIZUNA, NEW POTATOES AND LEMON VINAIGRETTE

SERVES 2

INGREDIENTS

8-10 new potatoes (skin on)

Large handful fresh Rebel Farm mizuna (about 2-3 cups)

1 Tb. fresh Rebel Farm rosemary, minced

½ tsp. lemon zest

2 Tb. fresh lemon juice

⅛ tsp. Dijon mustard

1 tsp. granulated sugar

¼ tsp. kosher salt

Few grinds fresh black pepper

3 Tb. extra virgin olive oil

METHOD

Wash potatoes then place in a pan and cover with water and about 1 tsp. kosher salt. Bring to a boil, then reduce heat to simmer potatoes gently, uncovered. Cook about 15 minutes and test with a toothpick or skewer to ensure they are fully cooked. 

Meanwhile, in a bowl, whisk together the lemon juice, zest, mustard, sugar, and S&P. Next, slowly drizzle in your Olive Oil while vigorously whisking.  Taste and adjust flavor as needed.  Set aside.

When done, drain potatoes (do not rinse!) and allow to cool a few minutes. Cut each in half and transfer to a mixing bowl. Spoon a few teaspoons of the vinaigrette over the potatoes, along with rosemary and mix gently. Then, add some of the vinaigrette to the mixed greens and fluff to combine. Spoon potatoes over the greens and gently toss to get the warm potatoes to soften the Mizuna. Add a little more S&P, if desired.

**Recipe courtesy of mydeliciousblog.com**