PLACE sunflower kernels in dry nonstick skillet. Cook over medium heat, shaking pan until seeds are lightly browned. Remove from pan immediately to avoid over-browning. Heat skillet over medium-high heat. Cook prosciutto until browned, stirring frequently.
PLACE arugula and chili pepper in large salad bowl. Whisk together balsamic vinegar, sugar, salt and pepper. Add oil in a slow stream, whisking continuously until thick and blended. Pour over salad.
SPRINKLE sunflower kernels, prosciutto, cherries and goat cheese over top of salad.
Serving Size (1/4 of recipe), Calories 480 (Calories from Fat 330), Total Fat 38g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 20mg, Sodium 610mg, Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 19g), Protein 11g; Percent Daily Value*: Vitamin A 25%, Vitamin C 50%, Calcium 10%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.
We’re Pie People
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