COTTAGE GROVE HOUSE

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.

And, of course, along with my new obsession of “putting an egg on top”  I just had to include one.

served with a nice glass of dry rose”…

Ingredients

• 3 large handfuls of spring greens….I used arugula
• 1 cup sunflower seeds
• sea salt
• olive oil for coating
• 4 eggs

dressing

• 4 tablespoons olive oil
• 2 tablespoons  sherry vinegar
• 2 teaspoons dijon mustard
• sea salt / pepper

Method

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.

Serves 4.

buon appetite.