| 3-4 | Granny's turkey thighs |
| 2 tbsp | 30 ml | grainy mustard |
| 1 tbsp | 15 ml | extra virgin olive oil |
| tbsp | 15 ml | balsamic vinegar |
| 1 1/2 tsp | 7.5 ml | maple syrup |
| 1 tbsp | 15 ml | fresh chives, chopped |
| 1/2 tsp | 2.5 ml | sea salt |
| 1/4 tsp | 1.25 ml | fresh ground pepper |
| 3 cups | 750 ml | arugula |
| 1/2 | fennel (anise) bulb, thinly sliced |
| 1/2 cup | 125 ml | grape or cherry tomatoes, halved |
| 2 tbsp | 30 ml | un-salted pumpkin seeds, shelled & toasted |
| 3 tbsp | 45 ml | olive oil |
| 1 tbsp | 15 ml | balsamic vinegar |
| 1 tsp | 5 ml | grainy mustard |
| 1/2 tsp | 2.5 ml | salt |
| 1/4 tsp | 1.25 ml | fresh ground pepper |
From the Chef: “I love this quick and easy recipe because it incorporates many flavorful, local ingredients like maple syrup, mustard and pumpkin seeds."
Recipe courtesy of Chef Jason Wortzman
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