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vinaigrette unsalted butter dates almonds sherry vinegar extra-virgin olive oil kosher salt pepper Salad wild arugula pear manchego cheese
Viewed: 58 - Published at: 3 years agoIngredients
- VINAIGRETTE
- 3 tablespoons unsalted butter
- 4 Medjool dates, pitted and chopped
- 1/2 cup toasted almonds, divided
- 1/4 cup sherry vinegar
- 3 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- Salad
- 6 1/2 ounces wild arugula
- 1/2 small turnip, peeled and shaved on a handheld slicer
- 1/2 Bosc pear, cored and quartered but unpeeled, shaved on a handheld slicer
- 1 ounce wide shavings manchego cheese (about 1/2 cup)
Method
- Melt butter over medium heat in a small saucepan until it browns and begins to smell nutty, about 3 minutes. Let cool.
- In a blender, process dates, 1/4 cup almonds, and the vinegar to a coarse paste. Drizzle in browned butter, oil, 1/2 cup water, the salt, and pepper. Blend in 1 to 2 tbsp. more water if needed to thin.
- Chop remaining 1/4 cup almonds. Put arugula, turnip, pear, and most of almonds and manchego in a serving bowl and toss with about 1/2 cup vinaigrette. Taste and add more vinaigrette if you like. Top with remaining cheese and almonds.
- Make ahead: Vinaigrette, up to 2 days, chilled.
