Mizuna is awesome in a salad with watermelon, feta, basil, mint, lemon juice, olive oil and salt.

This was printed in Tierra Miguel CSA’s August newsletter.

1/4 cup rice vinegar (not seasoned)
3 tablespoons soy sauce
2 1/2 teaspoons honey (Tierra Miguel honey)
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons sesame oil
3 oz tatsoi ( 6 cups)
3 oz mizuna ”
3 oz arugula ”

Heat vinegar, soy sauce, honey, ginger, and sesame oil in a small saucepan over moderately low heat, stirring until honey is dissolved and dressing is hot (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.