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Side Dish
6 servings
20 minutes
5 minutes
Melissa's Corporate Chefs
1 pound Sunflower Chokes
1/2 cup cider vinegar
1/4 cup honey
1/2 teaspoon mustard seeds
1/4 teaspoon dill seed
1 tablespoon dill, chopped
Salt to taste
6 cups mixed salad greens
Scrub the chokes and cut into 1/4 inch thick slices.
Blanch in boiling water for 1 minute. Drain and reserve.
Place the remaining ingredients in a saucepan and bring to a boil.
Pour over the sliced chokes and marinate in the refrigerator for several hours.
Serve as a condiment or on top of a bed of greens.
