Sunflower and Greens
- 3 tablespoons sunflower butter
- 2-3 tablespoons balsamic vinegar
- 8 cups salad greens, any variety
- Salt and pepper
- 1/2 small fennel bulb, thinly sliced
- 8 dried figs, thinly sliced
- 4 strips bacon, cooked till crisp and cut in pieces
- In a large bowl combine the sunflower butter and vinegar. Whisk to combine.
- Add the salad greens to the bowl, along with the fennel and fig, and gently toss.
- Divide the salad between 4 plates and top with the crisp bacon.