Mizuna, Bok Choy and Radish Salad with soy-ginger dressing

• Wash and dry mizuna either in a salad spinner or bowl, strainer and towel. Be sure to dry well so dressing will adhere to leaves then place in pile on cutting board and rough chop
  2 cups baby mizuna – washed and rough chopped
• Wash and dry baby bok choy in a salad spinner or bowl, strainer and towel. Be sure to dry well so dressing will adhere to leaves then place leaves stacked in same direction. Thinly slice from stems to top of leaves. Can give the leaves and additional diagonal chop to avoid long ribbons of bok choy
  2 cups baby bok choy – washed and chopped
• Scrub radish then thinly slice with mandoline or knife. Stack rounds together and julienne thin strips
  1 cup radish – washed, trimmed, sliced thin and julienned
• (optional) toast raw sesame seeds – add seeds to pan on medium low heat until you see and smell them begin to toast. It takes about 3 minutes depending on your heat level.
  1/4 cup toasted sesame seeds (optional)

Make the dressing

• combine all ingredients and whisk together in a bowl
  1/4 cup soy sauce (or tamari for gluten-free), 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp fresh ginger (peeled and grated fine), 1 clove garlic, minced, 1 tbsp maple syrup, 1/4 tsp red pepper flakes

Assemble the salad

• Add the mizuna, bok choy, and radish to a bowl and combine then pour the dressing over and toss to evenly coat all of the leaves well. Plate on your dish and top with toasted sesame seeds. Serve immediately
  1/4 cup toasted sesame seeds (optional)