Ingredients
- ½ cup (4 oz) whole milk, room temperature
- 4 large eggs, room temperature
- ½ cup (60 g) all purpose flour
- ¼ tsp (2 g) salt
- 2 Tbsp (28 g) butter
- ½ cup (106 g) olive oil
- ½ cup (106 g) red wine vinegar
- 1 tsp (3 g) Dijon mustard
- 1 tsp (3 g) honey
- 1 clove (5 g) garlic, minced
- 1 tsp (1 g) dried oregano
- ½ tsp (3 g) salt
- 5 oz (142 g) baby arugula
- 2 oz (56 g) goat cheese
- ¼ cup (14 g) sun-dried tomatoes, chopped
- ¼ cup (30 g) roasted and salted sunflower seed kernels
- KitchenAid® stand mixer
- Wire Whip
- 10-inch/25-cm cast iron skillet
- 12-inch/31-cm skillet
For Dutch Baby
For Topping
Special Equipment
Method
- Preheat oven to 425°F/220°C. Place 10-inch cast iron skillet in oven to preheat. In KitchenAid® Stand Mixer Bowl with Wire Whip attached, add eggs, milk, flour, and salt. Whisk together until fully combined on speed 4 for 2 minutes. Stop and scrape down sides, whisk for an additional minute on speed 6. Set aside to rest for 10 minutes. When oven is preheated, remove cast iron skillet and add the butter to the pan. Allow to melt and then pour in batter. Bake for 10-15 minutes or until puffed and golden.
- While Dutch Baby is baking, prepare topping. Wash and dry Wood Bowl and Whip. Add olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, and salt to bowl. Turn mixer to speed 6 and mix for 2 minutes to emulsify dressing. Remove bowl from Stand Mixer base and add arugula. Toss gently with clean hands or tongs to dress greens. Add goat cheese, sun-dried tomatoes, and sunflower kernels.
- When Dutch Baby is puffed and golden brown, remove from oven, and top with arugula salad. Slice into wedges, serve with additional salad on the side if desired.
