For the pickled cherries:
Combine 1/2 cup water, vinegar, 4 tablespoons salt and 2 tablespoons agave nectar. Submerge seeded cherries
and set aside for at least 2 hours or overnight.
For the spicy candied sunflower seeds:
Cook's Note: T.O. spice blend is usually orange peel
, pepper, chile, sesame and a couple of other things. We always find it easily at Asian markets. There are several different brands of it too.
From the Food Network Test Kitchens: Shichimi togarashi. Pronunciation: shee-CHEE-mee toh-guh-RAH-shee.
is a mix of seven spices
that's often sprinkled on soups
To make your own: Combine equal parts Szechuan peppercorns
, sesame seed
, hemp seed, poppy seed
, dried orange
peel, crushed roasted nori
, and crushed dried hot chile
peppers. Substitutes: nanami togarashi.
Preheat the oven to 300 degrees F.
Combine sunflower seeds with 1/2 teaspoon T.O. spice and 2 tablespoons agave
. Mix thoroughly and bake on a lightly oiled parchment paper-lined sheet pan
. Check and stir every 5 minutes until golden brown. Set aside to cool.
Ginger-Pineapple Sage Dressing:
In a saucepan
bring 2 cups water to a boil, add the pineapple
sage and steep
In a blender
combine the sage
, ginger, lemon juice, 1 1/2 tablespoons agave nectar, and 1 1/2 teaspoons sea salt
, in a blender and puree until smooth. You can adjust consistency by adding a little water, if necessary.
Toss the purslane
in the dressing, reserving enough to finish the plate. Place the purslane in the center of the plate. Add beets, fennel, pickled cherries, and peppercress, finish with the sunflower seeds
and a drizzle
of the dressing.