Spicy Mustard Mint Mizuna salad with Tangerine-Balsamic Dressing

Spicy Mustard Mint Mizuna Salad with Tangerine-Balsamic Vinaigrette Dressing | BoulderLocavore.com
Normally salad does not pop to mind much for me during the winter.   I think we naturally begin to eat from seasonal cues and hearty, warm foods are what most appeal.  However I’ve been craving the robust flavors and textures of cool weather greens. 
When I took my first trip of 2012 to Jay Hill Farm January 4th, I was bowled over by the heady aroma of the herbs when opening the outdoor fridge where they are kept for pickup.  A good nose full of dill, basil, and mint was just what the doctor ordered for post-holiday binge recovery and gave way to inspiration for some new salad ideas.
The greens I have access to right now are not lettuce (though I did find some last week and used the dressing from the Arugula Apple-Beet Candied Pecan salad I made last week which was great) and I’m determined to come up with new combinations other than cooking them.  Out of that sentiment I now have my new favorite winter salad:  Spicy Mustard Mint Mizuna salad.  A mouthful of ‘M’s’ to say but a mouthful of flavor unrivaled.
Organic Mustard Greens | BoulderLocavore.com
Mustard has a spicy bite similar to arugula.
I love arugula and mustard bears the same spicy bite as arugula.  Jay Hill’s farmer, Rowan Rozanski shared the variety of mustard I used from her farm is called Osaka Purple Mustard but that the flavor of mustard is fairly consistent across all the different varieties.
Fresh organic Mizuna | BoulderLocavore.com
Mizuna is a feathery green also with a very faint peppery flavor though is very mild compared to mustard.
Fresh Mint on weathered wood | BoulderLocavore.com
The mint I used was a free starting crossbreed that tasted so good Rowan cultivated it. It has a great flavor between a peppermint and spearmint with notes of lemon Rowan noticed.
Dragon Carrots on vintage painted wood | BoulderLocavore.com
It’s impossible not get excited about food when cutting into heirloom carrot varieties. The Purple Dragon is my favorite. I love slicing into the deep burgundy carrot to reveal the yellow and orange core.
As I was making this and writing it down for print, I wondered, do you taste your food as you are preparing it?  I think that is essential especially for raw foods.  A mixed salad like this may play out differently to different taste buds and can be altered accordingly.  I’m a big believer in making food your own so be sure to taste your greens and mix up the proportions how it suits you.   Same goes for salad dressing.
Spicy Mustard Mint Mizuna Salad with Tangerine-Balsamic Vinaigrette Dressing recipe | BoulderLocavore.com

Spicy Mustard Mint Mizuna salad with Tangerine-Balsamic Dressing

Yield: 1 large main dish salad or 2 side salads

This winter salad it bursting with flavors from the fiesty greens, mint complimented by the fruits and citrus dressing. The Tangerine-Balsamic Dressing recipe will most likely provide more than needed for this salad and can be stored sealed in the refrigerator for use on other salads.


    Ingredients for Mustard Mint Mizuna Salad:
  • ¾ cup mustard greens, washed and torn
  • 1 ½ cup mizuna, washed, torn with lower stems discarded
  • ¼ cup mint, washed, leaves only (if using larger leaf mint, tear the leaves; if smaller can use leaves whole)
  • ½ red Anjou pear, unpeeled, cored and cut in thin slices lengthwise
  • 1/3 cup sliced carrot (preferably heirloom or mixed color varieties)
  • Ingredients for Tangerine-Balsamic Vinaigrette Dressing:
  • Juice of ½ large sweet tangerine plus 2 tablespoons
  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • ½ large shallot minced
  • ¾ teaspoons honey
  • Salt and pepper to taste


    Instructions for assembling the Mustard Mint Mizuna salad:
  1. Toss greens with carrots. Plate, add dressing and pear slices.
  2. Instructions for making the Tangerine-Balsamic Vinaigrette Dressing:
  3. Add all ingredients to a sealed jar, shake to combine and dress the salad to your liking.
Spicy Mustard Mint Mizuna Salad with Tangerine-Balsamic Vinaigrette Dressing | BoulderLocavore.com



  1. says

    Beautiful salad Toni. I especially like the tangerine balsamic. I'm such a sucker for vinaigrettes. I happen to be one of those who does eat alot of salads in the Winter. Usually for lunch. That way I can sin with all the pastas, meatloafs and stews for dinner. 🙂

    • says

      Anything with balsamic vinegar 'speaks to me'. I love that it's not quite as tart as most vinegar with such a rich flavor. If you like spicy greens you'd love this. I loved the different bites of the mustard and the mint combined.

  2. says

    So glad I'm not the only one who gets excited over heirloom carrots! We grew some one year and they were divine. The tangerine balsamic dressing sounds really good!

  3. says

    This is lovely. I want those carrots something awful. I just picked up 4 kinds of pears tonight so this is great for inspiration. I love the dressing as well. I usually hate dressing and like my salads dry but this is one I would give a whirl.

  4. Ann says

    Beautiful salad! I love salads and while I don't eat as many during the winter – there are days I can't get enough of them! Your photos are stunning and I've just GOT to pin your carrot pic!

  5. says

    Oh how I wish I could serve a salad like this in my house. It's beautiful and I can just imagine that flavors. Fresh and wonderful. But sadly, BF only likes spinach salads (well, I guess I can't be too upset, at least its not ice burg). I could sneak in the carrots and maybe a little mint though!


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