To Die For Fried Date and Goat Cheese Salad
Description
The salad is a surprisingly delectable symphonies of flavors, keep it for major and special occasions, your guests will be blown away!
Ingredients
- A handful of mixed green salad
- A handful of arugula salad
- 1/3 cup pine nuts
- 10 pieces of medjool dates pitted
- 175 g. / 6 oz. goat cheese the spreadable type
- ¼ cup sunflower oil to toast the pine nuts and fry the dates
- A pinch of sea salt to toss the dates while frying
Dressing ingredients:
- ½ cup quality olive oil
- 3 tablespoons pomegranate molasses
- ½ teaspoon Dijon mustard
- A pinch of salt
- A pinch of freshly grated black pepper
Instructions
- Pull open the dates and remove their pits.
- In a skillet over medium heat, toast the pine nuts, stirring occasionally until pine nuts turn to a golden color, it takes about 2 minutes. Remove with a slotted spoon and set aside.
- To the same skillet, add the pitted dated and sizzle to lightly caramelize the dates, turning them on both sides, make sure not to leave them for so long, you simply need to give the dates a lightly coated caramel exterior, sprinkle with a pinch of sea salt. Remove with a slotted spoon and set aside to completely cool down. Roughly chop the dates.
- Prepare the dressing: in a small bowl, whisk together the olive oil, Dijon mustard, pomegranate molasses, salt and black pepper; continue whisking until the dressing is well emulsified, alternatively, add the dressing ingredients in a jar, cover and shake well.
- To present the salad: In a large wide serving plate, toss together the mixed green and baby arugula, sprinkle with goat cheese and pine nuts. Evenly drizzle the dressing over the salad right before serving!
Video
Notes
Looking for more goat cheese salads, here is another salad worth making:
- Roasted Pear and Goat Cheese Salad
- Beet and Arugula Salad
- Berry and Arugula Salad with Mayo-White Balsamic Dressing
- Fruity Quinoa Salad with Lemon Honey Rosemary Dressing
Tried this recipe?Let us know how it was!