Fried Date and Goat Cheese Salad with Pomegranate Molasses
Description
This Fried Date and Goat Cheese Salad combines peppery arugula, mixed greens, creamy goat cheese, and golden caramelized dates with toasted pine nuts. Finished with a sweet-and-tangy pomegranate molasses dressing, this elegant salad delivers an irresistible balance of flavors and textures, perfect for special occasions or whenever you want to serve something extraordinary.
Ingredients
- 1 handful mixed green salad
- 1 handful arugula
- 1/3 cup pine nuts
- 10 Medjool dates pitted
- 175 g / 6 oz spreadable goat cheese
- 1/4 cup sunflower oil for toasting and frying
- 1 pinch sea salt for tossing the dates
Dressing
- 1/2 cup extra virgin olive oil
- 3 tbsp pomegranate molasses
- 1/2 tsp Dijon mustard
- 1 pinch salt
- 1 pinch freshly ground black pepper
Instructions
Prep the Dates
- Pull open the Medjool dates, remove and discard the pits, and set the dates aside.
Toast the Pine Nuts
- Heat the sunflower oil in a skillet over medium heat. Add the pine nuts and toast for about 2 minutes, stirring occasionally, until they turn a light golden-brown color. Remove them with a slotted spoon and set aside.
Caramelize the Dates
- In the same skillet, add the pitted dates. Cook them briefly to lightly caramelize the exterior, turning them to coat both sides evenly. Watch them closely so they do not burn. Sprinkle with a pinch of sea salt, then remove with a slotted spoon. Let them cool completely before giving them a rough chop.
Mix the Dressing
- In a small bowl, whisk together the olive oil, pomegranate molasses, Dijon mustard, salt, and black pepper until fully emulsified. Alternative method: Add all dressing ingredients to a glass jar, secure the lid tightly, and shake vigorously.
Assemble and Serve
- In a large, wide serving platter, gently toss the mixed greens and arugula together. Top the greens with the crumbled goat cheese, chopped caramelized dates, and toasted pine nuts. Drizzle the dressing evenly over the salad right before serving.
Video
Notes
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