Sproutwich

Layer cheese, tomato and a mound of sprouts on one slice of bread. Drizzle with balsamic vinaigrette. Top with the other slice of bread. Dig in. Or, try it toasted! Toast bread with cheese open-faced and add sprouts, fruit and dressing after removing from the oven.

Maple-Basil Balsamic Vinaigrette

Makes 1 pint
Ingredients:
• 1 cup balsamic vinaigrette
• ¼ cup dijon mustard
• 2Tbsp raw, hulled sunflower seeds
• 2Tbsp pure maple syrup
• 1Tbsp dried basil
• ½Tbsp sea salt
• Extra-virgin olive oil

Combine in a blender vinegar, mustard, sunflower seeds, syrup and salt and process for a few minutes. VERY slowly add olive oil until the blender stops mixing. The dressing will be very thick, which makes for a great sandwich consistency. If you would like to use it on salads or vegetables, stop processing when the dressing is still somewhat runny.

Other sproutwich suggestions:

Roasted beets and fresh chevre on baguette with arugula baby micro-greens.
Hummus with sun-dried tomatoes, red onion, grated carrots and good-ole’ alfalfa sprouts on pita bread.
Lox & Bagels with cream cheese and baby Micro-Onions.