Bitter Greens With Fennel, Dates and Hazelnuts

The beguiling combination of sweet, salty, and bitter makes this one of our favorite winter salads.

Makes 6 servings

Preparation time: 30 minutes

Ingredients

• 1 organic shallot, finely minced
• 2 to 3 tablespoons preservative-free sherry vinegar
• 1/4 tablespoons cold-pressed extra virgin olive oil
• 1/2 teaspoon salt, more to taste
• Freshly grated black pepper to taste
• 1/4 cup blanched (peeled) hazelnuts
• 6 cups organic washed arugula
• 1 organic fennel bulb, cut in half lengthwise, core removed, and cut very thinly into half rings
• 1/4 cup chopped dried pitted organic Medjool dates
• 1/2 cup shaved Parmesan cheese (a vegetable peeler works well)

Directions

1. Preheat the oven to 375°. Toast hazelnuts in a rimmed baking sheet for 5 to 10 minutes, until lightly colored. Cool slightly and chop roughly.
2. In a large salad bowl, whisk together shallot, sherry vinegar, olive oil, and salt. Add pepper to taste and adjust seasoning, adding more salt, vinegar, or oil.
3. Place sliced fennel on top of dressing, followed by the hazel nuts, dates, arugula, and finally the shaved Parmesan and a little more black pepper. Toss the salad right before serving.

NOTE: Salad can sit out for up to an hour before tossing.

Nutrition Facts

Per serving: 241 calories (151 from fat); 17 g (3 g saturated fat); 6 mg cholesterol; 18 g carbohydrates; 6 g protein; 4 g fiber; 370 mg sodium