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FOR YOUR TABLE

Citrus Salad with Dates

Recipe and image courtesy of Sylvia Fountaine (feastingathome.com)

    CITRUS VINAIGRETTE

  • 60 mL (¼ cup) olive oil
  • 30 mL (2 Tbsp) Champagne, sherry, red wine or apple cider vinegar
  • 30 mL (2 Tbsp) orange juice
  • 15 mL (1 Tbsp) lemon or lime juice
  • 1 garlic clove, finely minced
  • 1 mL (¼ tsp) salt
  • 1 mL (¼ tsp) pepper

  • 3 to 5 oranges or clementines
  • 2 to 3 large handfuls (about 141 g/5 oz) of arugula or baby spinach
  • 60 mL (¼cup) medjool dates, pitted and chopped
  • 1 mL (¼ tsp) sherry vinegar or red wine vinegar
  • 60 mL (¼ cup) pistachios, pecan pieces or sliced almonds
  • 60 mL (¼ cup) unsweetened coconut flakes, toasted
  • 60 mL (¼ cup) red onion, thinly sliced
  • 80 mL (â…“ cup) goat cheese, crumbled
  • Fresh mint or Italian parsley leaves

    Prepare the dressing: Blend vinaigrette ingredients in a small bowl.

    Prepare the salad: Cut or peel the rinds off the citrus. Slice the citrus into 0.64-cm-thick (¼-inch-thick) rounds. Place the arugula or spinach on a platter to form the base of the salad. Layer the citrus slices on top. Sprinkle with the dates, nuts and coconut. Scatter the red onion and the goat cheese over the top. Add some mint or parsley leaves. Spoon the dressing over the salad, reserving any dressing not used. Serve immediately.

    Makes 6 servings.

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