Mizuna with Molasses and Peanut Dressing

This shiny, sweet-salty, chewy, and crunchy combination draws on staples allied with the American South— molasses, peanuts, and cider vinegar—but substitutes Japanese mizuna for the usual curled mustard greens.

The heated dressing slightly tenderizes the greens and creates a juicy setting for croutons. For a Southern touch, prepare dense and crunchy croutons from corn bread: Cut unsweetened corn bread into ½-inch dice and bake in a low oven until tawny and crisp.