The beguiling combination of sweet, salty, and bitter makes this one of our favourite winter salads.
Makes 6 servings
Preparation time: 30 minutes
TIP: To toast nuts and seeds on the stove top, toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
1 organic shallot, finely minced
2 to 3 tablespoons preservative-free sherry vinegar
1/4 tablespoons cold-pressed extra virgin olive oil
1/2 teaspoon salt, more to taste
Freshly grated black pepper to taste
1/4 cup blanched (peeled) hazelnuts
6 cups organic washed arugula
1 organic fennel bulb, cut in half lengthwise, core removed, and cut very thinly into half rings
1/4 cup chopped dried pitted organic Medjool dates
1/2 cup shaved Parmesan cheese (a vegetable peeler works well)
1. Preheat the oven to 375°. Toast hazelnuts in a rimmed baking sheet for 5 to 10 minutes, until lightly coloured. Cool slightly and chop roughly.
2. In a large salad bowl, whisk together shallot, sherry vinegar, olive oil, and salt. Add pepper to taste and adjust seasoning, adding more salt, vinegar, or oil.
3. Place sliced fennel on top of dressing, followed by the hazel nuts, dates, arugula, and finally the shaved Parmesan and a little more black pepper. Toss the salad right before serving.