Mizuna With Sweet Vinaigrette

• 4 ounces mizuna
• 1 teaspoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon honey mustard

1. Trim, wash and dry mizuna; cut into small pieces.
2. Whisk oil, vinegar and mustard in serving bowl; stir in greens, and mix well.

mizuna, olive oil, balsamic vinegar, honey

Taken from cooking.nytimes.com/recipes/7657 (may not work)