Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette

  • Level: Intermediate
  • Total: 53 min (includes cooling time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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Ingredients

3 tablespoons strawberry jam

2 teaspoons sherry vinegar 

Zest of 1 lemon

Juice of 1/2 lemon 

1 clove garlic, minced 

1 teaspoon Dijon mustard 

1/2 teaspoon sriracha hot sauce

1/4 teaspoon sea salt 

1/4 cup extra-virgin olive oil 

1 teaspoon butter 

2 teaspoons agave syrup

1/2 cup sunflower seeds, toasted

7 cups arugula (5 ounces) 

Directions

  1. Preheat the oven to 400 degrees F.
  2. To a blender, add the strawberry jam, sherry vinegar, lemon zest and juice, garlic, mustard, sriracha and salt. Blend well. With the motor running, slowly add the oil in a steady stream until the vinaigrette is emulsified and thick.
  3. Melt the butter with the agave in a skillet over medium-high heat. Add the sunflower seeds, stirring to coat. Transfer to a parchment-lined baking sheet and sprinkle with the sea salt. Roast for 5 to 7 minutes, stirring halfway through. Remove from the oven, and let cool completely.
  4. Arrange the arugula on a large serving platter. Scatter with the candied sunflower seeds, and drizzle with 1/2 cup of the dressing. Serve immediately.

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