As soon as I saw this salad I knew I'd be making it. Warm, roasted dates? Yes, please :) I adapted it just a bit, based on what I had in my refrigerator and couldn't have been more pleased. This is definitely one to add to your repertoire!
Roasted Date Salad
adapted from Spoon Fork Bacon
yield: 4 side salads
6-7 Medjool dates, pitted and cut in half lengthwise
2T balsamic vinegar
1t extra virgin olive oil, divided
4-6c arugula (could also use mixed greens)
2oz goat cheese, crumbled
salt and pepper to taste
Preheat oven to 375deg.
In a small bowl, whisk together balsamic vinegar and olive oil. Add dates and toss until dates are well coated. Add to a baking sheet lined with parchment paper and bake for ~10min. Set aside until they're cool to the touch. Roughly chop the warm dates into smaller bite-size pieces.
Crisp up the proscuitto either in a nonstick skillet over medium-high heat or in the oven along with the dates. Set crispy proscuitto on paper towels to cool. Once cool to the touch, crumble the proscuitto.
Add greens to a large bowl and toss with 1-2T balsamic vinaigrette dressing (if you don't have some on hand, try this recipe). Lightly season with salt and pepper, toss again and then divide greens between 4 plates. Top with the chopped dates, crispy proscuitto bits and crumbled goat cheese. Serve!
With my love of bacon-wrapped, goat-cheese stuffed dates, I'm surprised I hadn't tried warm dates on anything else! Have you done anything fun with dates lately??