Recipe courtesy of Tia Mowry
Episode: New Friends
Arugula Salad with Candied Sunflower Seeds and Strawberry Vinaigrette
Total:
53 min
(includes cooling time)
Active:
15 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
53 min
(includes cooling time)
Active:
15 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
53 min
(includes cooling time)
Active:
15 min
Yield:
4 to 6 servings
Level:
Intermediate

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

Preheat the oven to 400 degrees F.

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.

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.

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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