MIXED GREEN SALAD WITH DATE-WALNUT VINAIGRETTE

Mixed Green Salad with Date-Walnut Vinaigrette image

Yield serves 6 to 8

Number Of Ingredients 10

1 cup walnut halves (about 4 ounces)
5 ounces dates, pitted
1 teaspoon Dijon mustard
1/2 cup cider vinegar
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 head green-leaf lettuce
1 head red Bibb lettuce
3 heads Belgian endive (about 12 ounces)
4 ounces baby spinach

Steps:

Preheat the oven to 350°F. Spread the walnuts in a single layer on a rimmed baking sheet, and toast in the oven until golden and fragrant, 10 to 12 minutes. Let cool.
In a food processor, pulse 5 dates and the mustard and vinegar until pureed. With the machine running, slowly pour the oil through the feed tube. Season with salt and pepper.
Quarter the remaining dates lengthwise. Into a large bowl, tear the lettuce and endive into bite-size pieces; add the spinach, dates, and walnuts. Drizzle with the vinaigrette, and toss to combine. Serve immediately.