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Recipe: Medjool Date Salad with Antigo Stravecchio Parmesan

Delightful Medjool date salad topped with a light champagne vinaigrette, perfect for summertime dining.

Preparation

FOR THE SALAD

Use a large bowl so you don’t crowd the salad. Add half of the walnuts, dates and arugula and dress with half of the vinaigrette. Toss gently and place on 3 chilled plates. Repeat with the remaining ingredients. Drizzle each salad with a tablespoon of pomegranate molasses and shave the Parmesan over all.

FOR THE VINAIGRETTE

Combine all the ingredients and mix very well. This will make more than you need for the salads but will keep in your refrigerator for up to one week.

Ingredients

FOR THE SALAD

  • 1 C Walnuts, toasted
  • 18 ea. Medjool dates, pitted and quartered
  • 6 C Arugula, rinsed and drained
  • 6 oz. Antigo Stravecchio Parmesan
  • 6 T Pomegranate molasses
  • 1/8 C Champagne Vinaigrette
  • Salt and fresh black pepper

FOR THE VINAIGRETTE

  • 2 T Minced shallots
  • 1/3 C Champagne vinegar
  • 3/4 C Extra virgin olive oil
  • Salt and fresh black pepper