I'm basking in the beauty of my new book. After months of writing, photographing and editing, it's finally here! To celebrate, here is one of my favorite recipes from Modern Family Table, and it's perfect to share now as fresh date season is upon us. The creaminess and tang of the goat cheese marries perfectly with the sweetness of the dates and peppery complexity of the basil. My absolute favorite salad!
8-12 cups mixed greens, such as Arugula, Frisee, baby spinach and baby lettuces
1 cup fresh basil leaves
1 cup fresh Medjool dates, pitted
4 ounces goat cheese
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon balsamic reduction, optional (brown sugar to substitute)
Sea salt and freshly ground pepper to taste
Rinse the greens gently, being careful not to bruise, and pat dry. If the leaves are larger than bite size, hand tear them into a serving bowl. Rinse the basil and pat dry. Again if the leaves are small leave them whole. If not tear into slightly smaller pieces and add to the mixed greens.
Roughly chop the pitted dates--you want pieces no smaller than ¼ of each date--and toss to combine with the mixed greens.
In a small jar, whisk together the vinegar, oil and balsamic reduction or brown sugar. Add a pinch of sea salt and freshly ground pepper to taste.
Just before serving, drizzle the dressing over the dates and greens. Crumble the goat cheese into slightly larger than grape-size pieces over the salad and toss gently to combine.