first harvest, purple mustard and arugula

Yesterday I harvested some baby arugula and some baby Osaka mustard greens. I triple washed them, dried them in a clean towel by spinning the towel around my head like a lasso, and made this salad with them.

Baby greens are great because you can eat them, roots and all. I ate them with a dressing made of red wine vinegar, Dijon mustard, shallots, olive oil, salt and pepper. (Mince your shallots and steep them in the vinegar with the pepper for ten minutes. Get a fork and whisk in the mustard and some salt, then whisk in the oil.) Simple.

Also, a big, fat rabbit was messing with my shit, but I foiled it.