The Chef
Jimmy Bradley of the Red Cat, the Harrison, and the Mermaid Inn.

Servings
Serves 8

Ingredients
Salad
6 baby golden beets
1⁄4 cup sunflower seeds, toasted in olive oil and seasoned with salt and pepper
1 teaspoon olive oil
Salt and freshly ground black pepper
2 heads Bibb lettuce
2 scallions, finely sliced
1⁄4 pound sunflower sprouts
2 tablespoons freshly grated Parmigiano-Reggiano

Vinaigrette
1 shallot, finely diced
1 tablespoon sherry vinegar
2 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons sunflower oil
2 teaspoons Dijon mustard
1 teaspoon sugar
Salt and freshly ground black pepper

Cooking Instructions
Salad
Boil the beets in salted water until tender, about 20 to 30 minutes. Drain. When beets are cool enough to handle, peel and quarter them. Heat the olive oil in a small skillet, and toast the sunflower seeds until golden brown. Season to taste with salt and pepper while still warm. Carefully tear the lettuce leaves in half, and place in a large salad bowl.

Vinaigrette
Whisk together all the ingredients in a small mixing bowl.

Assembly
Toss the beets, scallion, sprouts, and lettuce with the vinaigrette. Top the salad with sunflower seeds, and sprinkle with cheese.