Description
Grilling sunflowers brings out their natural nutty flavor!
Ingredients
Scale
- 10–15 small sunflower heads
- 2 tbsp olive oil
- Salt and pepper to taste
For the bacon vinaigrette:
- 4 slices of bacon
- 4 tbsp Koroneiki olive oil
- 3 tbsp Champagne vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- In a skillet, fry bacon until crispy. Remove bacon pieces from pan, crumble into a bowl and set aside.
- In a mason jar, combine vinaigrette ingredients with bacon fat from the pan. Shake until evenly incorporated.
- Toss sunflower heads with oil, salt and pepper. Grill over high heat until slightly charred. Drizzle with the bacon vinaigrette and bacon pieces before serving.
Notes
Koroneiki olive oil has a light, peppery finish and pairs really well with the sunflowers.