Mixed Green Salad with Date-Walnut Vinaigrette
Dates help balance this salad with their sweetness.
- Servings: 8
Source: Martha Stewart Living, December 2003
- 1 cup walnut halves (about 4 ounces)
- 5 ounces dates, pitted
- 1 teaspoon Dijon mustard
- 1/2 cup cider vinegar
- 1/2 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 head green-leaf lettuce
- 1 head red Bibb lettuce
- 3 heads Belgian endive (about 12 ounces)
- 4 ounces baby spinach
Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 12 minutes. Let cool.
In a food processor, pulse 5 dates, mustard, and vinegar until pureed. With the machine running, slowly pour oil through feed tube. Season with salt and pepper.
Quarter remaining dates lengthwise. Into a large bowl, tear lettuce and endive into bite-size pieces; add spinach, dates, and walnuts. Drizzle with vinaigrette, and toss to combine. Serve immediately.