Mizuna, Melon and Pomegranate Salad

Mizuna, Melon and Pomegranate Salad

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1/2 bunch mizuna or other pepper green, torn into bite-sized pieces
1 very small melon, or 1/2 standard-sized, cut into small-ish chunks
1 handful mint leaves, torn
1 handful pomegranate seeds
1 handful lightly-toasted roughly-chopped hazelnuts or almonds
1 minced shallot (optional)
1 tablespoon fairly smooth vinegar, such as sherry
2 tablespoons olive oil
dollop honey
salt and pepper


Arrange all of the salad ingredients on a serving plate or individual plates. If using the shallot, add it to the vinegar in a small jar, and let sit for a few minutes to mellow. Add the remaining ingredients, stir to emulsify, and adjust to taste. Drizzle as needed on the salad, and serve.