One of the few things growing in my garden at the moment is Mizuna - a bitter, peppery japanese green. I find it too overwhelming in a standard savoury salad and have come up with the following autumnal lunchbox salads that offer some sweetness to balance the flavour.
Mizuna, cold roasted rosemary potato and pumkin (leftover from a roast), capers and balsamic vinegar.
Mizuna, beurre bosc pears, walnuts, blue cheese and an olive oil and maple syrup dressing. I made the dressing by shaking up two parts olive oil to one part maple syrup in a jar. Drizzle sparingly.