Medjool Date Salad
with Antigo Stravecchio Parmesan
Feeds 6
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 Champagne Vinaigrette:
- 2 T Minced shallots
- 1/3 C Champagne vinegar
- 3/4 C Extra virgin olive oil
- Salt and fresh black pepper
