Arugula Salad with Egusi Granola, Sorghum and Sherry Vinaigrette Recipe - Los Angeles Times

Ingredients

• 4 cups (packed) baby arugula
• 1/2 cup egusi and coconut granola
• 1/4 cup crumbled goat cheese
• 1/2 cup (packed) julienned red onions
• 1 tablespoon coriander seeds
• 1/2 cup red wine vinegar
• 1/4 cup sugar
• 2 tablespoons kosher salt
• 2 tablespoons sherry vinegar
• 1 1/2 tablespoons sorghum syrup or maple syrup
• 1 tablespoon fresh lemon juice
• 1/4 cup high-quality extra-virgin olive oil
• Kosher salt
• freshly ground black pepper