:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/4jcdO1dn1h6TI8DfBMHL/ba5577b4dd91878f3ba3c7904dbf03.jpg "Watercress and Arugula Salad with Blue Cheese, Dates, and Almonds")
Watercress and Arugula Salad with Blue Cheese, Dates, and Almonds
This elegantly composed salad combines classic flavors and textures: Chewy dates, crunchy almonds, and creamy blue cheese nestle with peppery arugula and watercress. A sweet-tart honey-Dijon dressing pulls it all together. For a heartier meal, serve with grilled ribeye.
Ingredients
- 1 tablespoon plus 2 teaspoons sherry vinegar
- 2 teaspoon With
- 1 teaspoon Dijon mustard
- salt
- freshly ground black pepper
- 2 tablespoon grapeseed or canola oil
- 5 medium dried medjool dates pitted and cut into small dice
- 3 ounce baby arugula washed and dried
- 2 ounce blue cheese crumbled
- 1⁄3 Cup whole roasted salted almonds coarsely chopped
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Directions
Place vinegar, honey, mustard, and a pinch each of salt and pepper in a small, nonreactive bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Season with additional salt and pepper as needed.
Place dates in a small bowl and add just enough dressing to coat, about to 2 tablespoons. Using your hands, separate the pieces and evenly coat with dressing; set aside.
Place watercress and arugula in a large bowl and toss to combine. Drizzle in the remaining dressing and gently toss to evenly coat the leaves. Taste, season with salt and pepper as needed, and toss to combine.
Divide greens among four plates. Top each salad with a quarter each of the dates, cheese, and almonds. Serve immediately.
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TASTElistWatercress and Arugula Salad with Blue Cheese, Dates, and Almonds
This elegantly composed salad combines classic flavors and textures: Chewy dates, crunchy almonds, and creamy blue cheese nestle with peppery arugula and watercress. A sweet-tart honey-Dijon dressing pulls it all together. For a heartier meal, serve with grilled ribeye.
Place vinegar, honey, mustard, and a pinch each of salt and pepper in a small, nonreactive bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Season with additional salt and pepper as needed.
Place dates in a small bowl and add just enough dressing to coat, about to 2 tablespoons. Using your hands, separate the pieces and evenly coat with dressing; set aside.
Place watercress and arugula in a large bowl and toss to combine. Drizzle in the remaining dressing and gently toss to evenly coat the leaves. Taste, season with salt and pepper as needed, and toss to combine.
Divide greens among four plates. Top each salad with a quarter each of the dates, cheese, and almonds. Serve immediately.
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