- 2 pounds carrots
- 2 pounds snow peas
- 1 pound roasted peppers
- 1 cup maple vinaigrette, recipe follows
- 1/2 pound sunflower seeds
Peel carrots and cut into sticks 4 inches by 1/2-inch. Cook snow peas and carrots for 1 minute in the steamer and cool in cold water. Cut the roasted peppers into slivers. Mix together vegetables with Maple Vinaigrette and sunflower seeds
- 9 ounces old-fashioned mustard
- 38 1/2 ounces maple syrup
- 19 ounces cider vinegar
- 1 1/2 ounces sea salt
- 29 ounces sunflower seed oil
Mix together mustard, maple syrup, vinegar, and salt, process in blender. To emulsify, add oil in a fine stream while continuing to process in the blender.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.