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Melissa's Sunflower Choke Salad
By Chef Chris Faulkner


3 Organic Apples (use Granny Smith Apples) 1/4 inch dice 
1 pound Sunflower Chokes peeled and 1/4 inch diced, roasted 
2 bunches Watercress

4 Organic Oranges zest only 


1/4 cup Rice Wine Vinegar 
1/2 cup Canola Oil 
2 tablespoons Whole Grain Mustard 
3 cups Orange Juice reduced to 1 cup 


Combine the diced apples , sunflower chokes, and watercress. 

Dressing In a blender combine rice vinegar and whole grain mustard. 

Blend for 10 seconds. 

Next add in reduced orange juice and blend for another 10 seconds. 

With the blender on medium speed, slowly drizzle in canola oil until oil and vinegar are emulsified. 

Season with salt and pepper and hold in refrigerator until ready to use. 

Toss dressing with watercress mixture and garnish with orange zest. 

Serve immediately. 

To Roast Sunflower Chokes 

Place Sunflower chokes on a sheet pan in a preheated 350F oven for 30 to 45 Minutes. 

Once the Sunflower chokes are fully cooked either toss in the salad warm or cool.