Mizuna Salad with Orange Marmalade Dressing

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

This recipe features local produce from 9 Bean Rows, Providence Farm, Birch Point Farm and locally produced products from Food for Thought and Black Star Farms.

Read more on eating and cooking locally at Kristin's blog The Intentional Minimalist.

This recipe is also featured in the article Northern Michigan Food: Maple Whiskey Marmalade Madness.


  • Farm fresh local rosemary Maple Whisky Orange Marmalade (recipe link)
  • Local olive oil
  • Local verjus
  • Orange
  • Farm fresh local red onion
  • Raw walnuts Farm fresh local mizuna


Mince one teaspoon rosemary. In a glass jar, mix one tablespoon orange marmalade, rosemary, two tablespoons olive oil, three tablespoons verjus and season with salt and pepper to taste. Per salad, peel and slice one orange, two tablespoons red onion and crush two tablespoons raw walnuts. Per salad, plate three cups mizuna, orange slices, red onion slices, walnuts and top with one-two tablespoons orange marmalade dressing.