Mizuna Salad with Kumquats

• 1 pound mizuna greens, leaves cut into 2-inch pieces, stems cut into 1-inch lengths (10 cups)
• 6 kumquats, halved lengthwise, seeded and very thinly sliced lengthwise
• 2 tablespoons canola oil, preferably cold-pressed
• 1 1/2 tablespoons yuzu juice or Meyer lemon juice
• Kosher salt

1. In a large bowl, toss the mizuna with the kumquats, oil and yuzu juice.
2. Season with salt and serve right away.

mizuna, kumquats, canola oil, yuzu juice, kosher salt

Taken from www.foodandwine.com/recipes/mizuna-salad-kumquats (may not work)