Mizuna Salad with Peanuts
- 1-2 large bunches of mizuna, cut into large bite-sized pieces, washed and spun dry
- ¼ cup chopped chives
- ¼ cup salted peanuts
- 3 tablespoons unrefined peanut oil
- 1 tablespoon white vinegar
- 2 teaspoons soy sauce or Tamari
- ¼ teaspoon sugar
- Freshly ground pepper, to taste
- Pinch salt
- Edible flowers for garnish
- Combine mizuna, chives and peanuts in a large salad bowl.
- Combine peanut oil, vinegar, soy sauce or tamari, sugar, pepper and salt in a jar; cover and shake to combine.
- Pour over the greens and toss to coat. Serve garnished with edible flowers.