3 tablespoons extra virgin olive oil
2 tablespoons chili pepper pomegranate jam
1 tablespoon red wine vinegar
1-2 tablespoons fresh lemon juice
½ – 1 tablespoon tahini
1 healthy pinch of salt
1 clove garlic, minced
Pepper to taste
2 tablespoons sunflower seeds
1 head lettuce, chopped, rinsed and spun dry
1 large peach, thinly sliced
1 large pluot, thinly sliced
3 tablespoons red onion, finely diced
2 tablespoons fresh basil, thinly sliced
1. Toast sunflower seeds in a skillet with a small splash of olive oil. Lightly salt and set aside.
2. Add all the dressing ingredients into a quart Mason jar and blend using an immersion blender or by shaking vigorously until well combined.
3. Add the lettuce to a large mixing bowl. Add the peach, pulot, onion and dressing and toss. Top with the basil and toasted sunflower seeds.