Recipe information
Yield
serves 6 to 8
Ingredients
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
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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