SALT AND HONEY COOKING / LEAVENWORTH + WENATCHEE, WA
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PNW Juneteenth Salad

4 cups baby arugula
6 strawberries, thinly sliced
3 red radishes, very thinly sliced
¾ cup pickled red onion
⅓ cup salted, roasted sunflower seeds
⅓ cup cilantro, finely chopped

Place all ingredients into a large bowl. 

Dressing:

In a small pan combine ¼ cup balsamic vinegar, ⅛ cup honey and ½ teaspoon salt. Stir thoroughly over medium heat until it begins to thicken. Remove from heat and mix with ⅓ cup olive oil. Pour over salad. 
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