1/3 cup oats
1/3 cup chopped walnuts
1/4 cup sunflower seeds
2 tablespoons buckwheat groats
2 tablespoons pepitas
1/4 cup extra-virgin olive oil
2 tablespoons honey
1 tablespoon spicy brown mustard
salt
pepper
1/4 cup dried Montmorency tart cherries

1 shallot, minced
3 tablespoons extra-virgin olive oil
2 tablespoons dried Montmorency tart cherries
2 tablespoons Montmorency tart cherry juice
1 tablespoon spicy brown mustard
2 teaspoons apple cider vinegar
1 teaspoon honey
salt
pepper

10 ounces baby kale
1 grilled ear of corn, kernels sliced off
1 cup sprouts (alfalfa or microgreens)
1/2 tablespoon butter
8 ounces bay scallops, patted dry

Heat oven to 350 F. Line baking sheet with parchment paper or baking mat.

In large bowl, combine oats, walnuts, sunflower seeds, buckwheat groats and pepitas. In small bowl, whisk together olive oil, honey, mustard, salt and pepper.

Pour wet ingredients into large bowl and toss until well combined.

Spread mixture onto baking sheet in single layer and bake 18-20 minutes, tossing once halfway through, until granola starts to turn golden brown and crispy around edges.

Remove from oven, add cherries, toss to combine, spread into single layer and let cool.

In food processor, process shallot, olive oil, cherries, cherry juice, mustard, vinegar, honey, salt and pepper until smooth.

Place kale, corn kernels and sprouts in large bowl; set aside.

In large skillet over medium-high heat, melt butter. Once hot, add scallops and cook until golden and starting to caramelize on one side. Flip and repeat on other side.

Add scallops to large salad bowl. Pour dressing over top and toss until well combined.

Break up granola into small pieces and add to salad bowl. Toss lightly before serving.