Inspired by DishingUpTheDirt.com

Full share Asian greens 2-3 radishes, very thinly sliced 2-3 tablespoons extra virgin olive oil 1 tablespoons fresh lemon juice + additional to taste flakey sea salt 2 Tablespoons sunflower seeds, lightly toasted on the stovetop for a few minutes a few thin slices of fresh Parmesan cheese (optional) a few pinches of micro greens (or this week's pea shoots) (optional)

In a large bowl toss the mizuna with the radishes and drizzle in the olive oil and lemon juice. Toss well. Sprinkle the salad with a few healthy pinches of flakey sea salt, the toasted sunflower seeds, shaved parmesan (if using) and micro greens (if using). Serve immediately.