Medjool Date and Celery Salad
Ingredients
Serves 4, takes 10 minutes to throw together, tastes incredible.3 ribs celery, including leaves (about 2 cups), chopped
3 cups arugula, loosely packed
6 Medjool dates, pitted and chopped
1/4 cup pistachios
2 tablespoons walnut oil or olive oil
1 tablespoon Dijon mustard
1 teaspoon agave or honey
1 teaspoon cider vinegar
freshly ground pepper
1/4 cup Parmesean Cheese grated flakes
Method of Preparation: In a large salad bowl, combine arugula leaves and chopped celery. Do add the celery leaves -- that's where the bright essence of celery is. Add the chopped dates and pistachios.
In a small bowl, make the dressing, whisking together the walnut oil or olive oil, Dijon mustard, agave and cider vinegar until emulsified. Pour over salad.
Top with a good grind of pepper. If preferred add Parmesan Cheese./ Toss to combine.
Serves 4, takes 10 minutes to throw together, tastes incredible.3 ribs celery, including leaves (about 2 cups), chopped
3 cups arugula, loosely packed
6 Medjool dates, pitted and chopped
1/4 cup pistachios
2 tablespoons walnut oil or olive oil
1 tablespoon Dijon mustard
1 teaspoon agave or honey
1 teaspoon cider vinegar
freshly ground pepper
1/4 cup Parmesean Cheese grated flakes
Method of Preparation: In a large salad bowl, combine arugula leaves and chopped celery. Do add the celery leaves -- that's where the bright essence of celery is. Add the chopped dates and pistachios.
In a small bowl, make the dressing, whisking together the walnut oil or olive oil, Dijon mustard, agave and cider vinegar until emulsified. Pour over salad.
Top with a good grind of pepper. If preferred add Parmesan Cheese./ Toss to combine.
