Mizuna Salad with Radishes and Tangerines
Serves 4 to 6

One head mizuna, washed, spun dry and coarsely chopped
3 to 4 breakfast radishes, thinly sliced
2 tangerines, peeled, and separated into segments
1/4 cup orange juice
2 tablespoons red wine vinegar
1 tablespoon honey
1/3 cup extra virgin olive oil
Salt and pepper

1. Put the mizuna, radishes, and tangerines into a salad bowl. In a small bowl, whisk together the orange juice, vinegar, honey and oil.
2. Season with salt and pepper, toss the salad with some of the dressing and serve.

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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com

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