Mizuna Salads

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. 

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