Spring Pea Shoot Salad With Beets And Dulse Vinaigrette

• 1 ounce applewood-smoked dulse, chopped
• 1/2 cup water
• 1/2 cup uncooked bulgur
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 8 ounces multicolored baby beets, shaved using a mandoline
• 4 ounces pea shoots or baby arugula (about 2 cups)
• 1/3 cup slivered almonds

1. Set aside 2 tablespoons of the chopped dulse. Bring water to a boil in a small saucepan. Stir in bulgur and remaining dulse; return to a boil. Remove from heat, and let stand 1 hour. Drain any remaining liquid.
2. Whisk together oil, vinegar, honey, salt, and reserved 2 tablespoons chopped dulse in a large bowl. Add cooked bulgur mixture, beets, pea shoots, and almonds; toss to coat. Add additional salt to taste. Serve immediately.

water, bulgur, olive oil, red wine vinegar, honey, kosher salt, baby beets, shoots, almonds

Taken from www.myrecipes.com/recipe/spring-pea-shoot-salad-beets-dulse-vinaigrette (may not work)