Georges at The Cove 858 454 4244, 1250 Prospect St, La Jolla, CA 92037

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

Make Online Reservations

Walk-ins

Telephone

858 454 4244

California Modern

George's Bar

Ocean Terrace

The Kitchen

Our Team

Recipes

Imbibe—Cocktails & Wine

Our Team

Wine Lists

Group Events

Our Rooms

Sample Menus

Medjool Date Salad

with Antigo Stravecchio Parmesan

Feeds 6

Preparation

For the Salad:

For the Vinaigrette:

Ingredients

For the Salad:

For the Champagne Vinaigrette:

Recipes du Chef
By Trey Foshee

Halibut Ceviche with California Avocado, Tangerine, Jalapeno, Cilantro and Cardamom Oil

California Avocado Guacamole with Pomegranate and Pumpkin Seeds

George’s at the Cove Smoked Chicken, Broccoli, Black Bean Soup

Liberty Farms Duck Breast

Smoked Pork Minestrone

Chilled Pea and Mint Soup