Sunflower Shoots with Pumpkin Seeds and Goat Brie - Recipe

     Here is the first thing I did when I got home from the farm market today with my new sun shoots.  I made an appetizer plate by adding some goat brie, sprouted pumpkin seeds and drizzled everything with garlic infused olive oil.  I included the sources of my ingredients.  Be sure to check out your local farm markets for spring shoots!

Sunflower Shoots with Pumpkin Seeds and Goat Brie

(Serves 4)

1 1/2 c. Sunflower Shoots (Shenandoah Seasonal at Leesburg, VA Farm Market)

5 oz. Goat Brie (Laura Chenel's)

1/4 c. Sprouted Pumpkin Seeds (Go Raw)

1/4 c. Garlic Infused Olive Oil (Taste of Old Country at Leesburg, Va Farm Market, will ship)

Freshly Ground Salt

Distribute the sunflower shoots onto each plate.  Cut the goat brie into 12 wedges.  Place 3 on each plate.  Sprinkle 1 tablespoon of pumpkin seeds about the plate and drizzle with 1 tablespoon of garlic infused olive oil.  Grate one turn of salt over each plate.

Serve immediately.

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