Blum Salad

Credit to Butch Blum.

• 1 tomato
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• ¼ tsp Dijon mustard
• ¼ tsp agave
• Pinch of salt
• 3 cups soft leafy greens (butter lettuce, romaine, etc.), washed and dried
• ½ avocado, diced
• ¼ cup sunflower seeds, shelled
• ¼ cup parmesan cheese, grated

Bring a pot of water to boil over high heat, then lower in the tomato and cook for 10-15 seconds. Remove and allow to cool for several minutes. Once cool enough to handle, peel skin away, then remove stems and core, dice and place in refrigerator until ready to use.

Combine olive oil, balsamic vinegar, mustard, agave and salt in a container with a cover. Shake to combine well.

Transfer greens into a large bowl, and top with tomato, avocado, seeds and cheese. Drizzle on dressing and toss well to coat. For the true Butch Blum touch, serve on chilled salad plates.