This is one of those salads that you could make three days in a row and never grow tired of. The dates have a sweet flavor which is complemented by the tangy balsamic glaze. This salad can easily be a meal by adding grilled shrimp or chicken.
Arugula, Date, and Apple Salad
Servings: 8
Ingredients
- 1/2 cup walnut oil
- 3 Tbsp aged white wine vinegar
- kosher salt and black pepper to taste
- 5 ounces arugula
- 1/2 cup praline pecans chopped
- 2 Fuji apples cored and thinly sliced
- 1 ⅓ cup Medjool dates pitted and sliced
- 6 ounce shaved Manchego cheese
- balsamic glaze
Instructions
- To make dressing, whisk walnut oil with white wine vinegar.
- Add kosher salt and fresh ground pepper. Set aside.
- Place all salad ingredients, except Manchego cheese, dressing and balsamic glaze in a large bowl.
- Toss with enough dressing to just coat leaves.
- Place salad on 8 salad plates. Top with cheese and drizzle balsamic glaze over each salad.
Notes
Serve with remaining dressing on the side.
