May 6, 2013 § 16 Comments
Here is a very nice salad recipe I think you will enjoy. This tangy dressing was a satisfying alternative to my usual “go to” olive oil and balsamic blend. I think any seed or nut would work well as long as they are roasted and salted first. I had both sunflower seeds and pine nuts in my cache, so I chose sunflower seeds. I kept imagining pumpkin seeds would have been perfect, roasted and salted.
served with a nice glass of dry rose”…
- 3 large handfuls of spring greens….I used arugula
- 1 cup sunflower seeds
- sea salt
- olive oil for coating
- 4 eggs
- 4 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 2 teaspoons dijon mustard
- sea salt / pepper
Heat oven to 400°. Line a baking sheet with parchment paper and scatter your seeds, season with salt and pepper and drizzle with olive oil, scrape around with a spatula until well coated. Roast for 15-20 minutes until golden brown. Remove from oven and let them cool.
Make your dressing by whisking all the ingredients together in a small bowl.
Divide your salad greens among serving plates, top with seeds and drizzle dressing over each.
Heat 1-2 tablespoons olive oil over a medium heat in a non-stick skillet. Fry your eggs according to your preference.
Top each plate with a fried egg and serve with dressing on the side.