Four Season Arugula Salad

Recipe By:
Bee Choo Char / Sina Wagner & Owen Roberts
Gio Restaurant / Four Seasons Farm


1 ea Purple, Yellow, and White Carrot (shaved)
½ lb Arugula
½ cup Sunflower Seeds
½ tsp Chili Powder
½ cup Dragon’s Breath (or another local blue cheese)
1 Parsnip (large) (shave and deep fry in 350°F oil until crispy)
Roasted Red Pepper Shallot Dressing
2 Red Peppers, seeds removed and roasted
1 small Shallot, soaked until soft
3 tbsps Molasses
2 tbsps Grainy Mustard
4 tbsps Sherry Vinegar
½ cup Vegetable Oil
Salt & Pepper, to taste


Roasted Red Pepper Shallot Dressing

Purée dressing ingredients in blender. Emulsify in oil to right consistency.

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Photo of Four Season Arugula Salad
Four Season Arugula Salad