This recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook.
Citrus, Date and Arugula Salad with Marcona Almonds
Makes approximately 1-½ cups
¾ cup shallot, finely chopped
1 teaspoon “zested” orange peel, Blood Orange or Cara Cara
¼ cup freshly squeezed orange juice, Blood Orange or Cara Cara
¼ cup sherry vinegar
1 teaspoon kosher salt
1 teaspoon honey
½ cup, plus 2 tablespoons Extra Virgin Olive Oil
12 cups baby arugula (about 7 ounces)
4 large Blood Orange or Cara Cara oranges, peeled, cut crosswise into 1/3-inch-thick rounds
15 Medjool dates, halved, pitted and then quartered
1 small wedge Parmesan cheese shaved into strips with vegetable peeler
½ cup Marcona almonds, coarsely chopped
In a small bowl, stir the shallot, orange juice, vinegar, salt, orange peel, and sugar to blend. Whisk in the Extra Virgin Olive Oil to blend.
In a large bowl, toss arugula with enough dressing to lightly coat. You will have some dressing left over. Season salad with salt and pepper. Mound arugula on a platter or in a large shallow bowl. Top arugula with orange rounds, dates, and cheese strips. Drizzle a couple tablespoons of remaining dressing all over salad. Sprinkle salad with almonds and serve.