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)

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Instructions

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. 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.