1 bunch arugula, rinsed well, tips trimmed
1 cucumber, peeled, diced
2 ripe tomatoes, diced (do not peel or seed)
4-5 red radishes, diced
2-3 fresh green onions, thinly sliced on the diagonal
2-3 cups red grapes
Green onion vinaigrette
½ cup shelled hempseeds or sesame seeds
2-3 fresh green onions, diced
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
Clean arugula and arrange it on a platter. Chill completely.
Combine the balance of the vegetables and red grapes in a mixing bowl. Set aside while making the dressing.
Heat a dry skillet over low heat. Stir in hempseeds or sesame seeds and lightly toast until fragrant, about 3 minutes. Transfer seeds to a suribachi (grinding bowl) and grind until half broken. Add green onions and grind to a paste. Transfer to a small mixing bowl and add oil, vinegars and a light seasoning of salt. Whisk until well blended. Adjust seasoning to your taste. Fold dressing into the vegetables and toss gently until well-coated.
To serve, mound the vegetables onto the bed of chilled arugula.