Recipe courtesy Leaf Restaurant
1 red onion
2 cups red wine vinegar
1 tablespoon salt
6 tablespoons sugar
Salt and pepper, to taste
Sherry Vinaigrette Ingredients
4½ teaspoons agave nectar
6 tablespoons olive oil
1½ cups canola oil
₁⁄₃ teaspoon Dijon mustard
½ cup sherry vinegar
Place all vinaigrette ingredients in a blender and blend until smooth. Refrigerate any remaining dressing.
Slice the red onion and place slices in a large container.
In a medium saucepan, combine the red wine vinegar, salt and sugar and bring to a boil. Pour vinegar mixture over the red onion slices and let them sit for 30 minutes, stirring every 5 minutes.
In a large salad bowl, toss the mixed greens, micro shoots and sprouts with the desired amount of vinaigrette.
Garnish with sunflower seeds and pickled red onion. Season to taste with salt and pepper.