Arugula, Grape and Sunflower Seed Salad
- 3 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon maple syrup
- 1/2 teaspoon stone-ground mustard
- 2 teaspoons grape seed oil
- 7 cups loosely packed baby arugula
- 2 cups red grapes, halved
- 2 tablespoons toasted sunflower seed kernels
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
1. Combine vinegar, honey, syrup, and mustard in a small bowl.
Gradually add oil, stirring with a whisk.
2. Combine arugula, grapes, seeds, and thyme in a large bowl.
Drizzle vinegar mixture over arugula; sprinkle with salt and pepper.
Toss gently to coat.
Yield: 6 servings (serving size: about 1 cup)
