Pea Shoots & Greens with Goat Cheese & Cumin Vinaigrette
A garden of earthly delights. You can find pea shoots at local farmers' markets in spring, early summer, and fall.
3 1/2 ounces pea shoots
4 ounces mesclun
1/3 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
1 medium garlic clove
6-ounce log fresh goat cheese
1/4 cup salted shelled sunflower seeds
Discard the bottom inch of the pea shoots. Toss the shoots with the mesclun in a large bowl. Whisk together the olive oil, mustard,vinegar, and cumin. Push the garlic through a press into the dressing and stir. Toss the salad with the vinaigrette and add salt and pepper. Divide the salad among 4 large plates. Slice the cheese into 4 disks and place 1 on each salad. Sprinkle with sunflower seeds.