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Baby Arugula, Sunflower Seeds and Majool Date Salad Garnished with Lump Crabmeat

The arugula, sunflower seeds and date salad with crabmeat works well for a lunch or first course. This simple preparation for fluke allows the fish to be the star attraction for dinner. Grilling farm fresh vegetables first, then finishing them off in the oven is a good technique for a busy hostess. Serve them on a bed of greens as an entrée for lunch. Or serve them together for a dinner party. Bon appetit!

Serves six as first course or four for lunch

For the dressing:

1 teaspoon Dijon mustard
1 tablespoon champagne vinegar
Juice of half a lemon
About 1/4 cup extra virgin olive oil or more as needed
Sea salt and freshly ground black pepper to taste

For the salad:

6 cups baby arugula, washed and spun dry
8 to 10 MEDJOOL dates, halved lengthwise
1/3 cup sunflower seeds, toasted and salted, or more to taste
Small amount white cheddar cheese, grated for garnish
8 to 10 ounces lump crabmeat, picked over for shells
Optional: Classic cocktail sauce for crabmeat for dipping

To prepare:

In a small mixing bowl, whisk together mustard, vinegar, and lemon juice slowly add oil and continue whisking until the mixture becomes an emulsion. Add salt and pepper to taste.
Just before serving, toss arugula, dates, sunflower seeds and red onion together, drizzle dressing over the salad and transfer to salad plates or platter.
Using a small grater, shave cheese over the greens and arrange crabmeat in the center.

Related Recipes:

Grilled Summer Vegetables
Seared Fluke with Lemon and Heirloom Tomatoes