Our mesclun is a mix of spicy red and green mustard greens and milder flavored Asian greens, mizuna and tatsoi. They are great raw in salad or cooked in a simple sauté, soups, frittata, gratin, and more. Here is a recipe for cooked greens:
Mustard Greens Recipe
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Mesclun Salad with Goat Cheese and Balsamic Vinaigrette
This recipe incorporates goat cheese, pecans, dried cranberries-all dressed with balsamic vinaigrette.
1 heaping cup 1″ cubes sourdough bread
1. Heat oven to 350°. Toss bread cubes with 1/2 tbsp. of the oil in a large bowl and season with salt and pepper to taste. Arrange bread cubes on a baking sheet and bake until crisp and golden brown, 12-14 minutes. Let cool.
2. Roughly chop garlic; sprinkle with a little salt. Using the side of a knife, scrape garlic into a paste; transfer to a bowl. Add vinegar and mustard; whisk to combine. Slowly drizzle in remaining oil while whisking constantly to form a smooth vinaigrette. Season with salt and pepper to taste.
3. Combine croutons, mesclun, cranberries, pecans, and thyme in a bowl. Add some of the dressing; toss well to combine. (Reserve remaining dressing for another use.) Crumble goat cheese over salad and divide between plates.
SERVES 4 – 6