made this salad the other day for the first time and I thought it was delicious. Cass said he could do without the dates, but to each his own.dressing: mix together 1 part balsamic vinegar, 1 part red wine vinegar and 2 parts olive oil with a bit of salt and pepper. (So, make as much as you'd like!) whisk together in a bowl or place in a canning jar, screw on a lid, and give it a good shake.
salad:
toast a half cup of hazelnuts (or so) in the oven at 350 degrees F for about 5-7 minutes. Remove from oven and place in a dish towel. Rub to remove the inner skins, then chop nuts.
Toss a generous handful (or two) of arugula with about one tablespoon of the dressing (just enough to lightly coat the leaves, but not so much that they are soggy/limp/weighed down). Place in a bowl and top with 4 medjool dates, pitted and cut lengthwise into quarters, a few tablespoons of chopped toasted hazelnuts, and 1 or 2 oz of good, fresh goat or sheep's milk feta, crumbled.
I have got to get some more sheep feta and make this again.
1 comment:
Mmm,that looks so good!I love all of those ingredients,so mixing them together ought to be yummy.
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