Winter chicory Salad with Kumquats and Date Dressing

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Prep Information

Prep Time

10 minutes

Cook Time

10 minutes

Serves

6 people

Includes

Picholine Extra Virgin Olive Oil, Sherry Reserva Vinegar

Ingredients

1/2 cup Picholine extra-virgin olive oil
3 tablespoons sherry vinegar
3 tablespoons fresh orange juice
1 tablespoon finely chopped shallot
2 cups kumquats, sliced into 1/8-inch rounds, seeds removed, divided
1/2 cup dried pitted dates, thinly sliced, divided
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 Belgian endive leaves, sliced (about 1 cup)
2 cups bright yellow frisée leaves (from 1 large head, use yellow leaves only)
2 cups packed fresh arugula
1 cup packed fresh mizuna
1 cup sliced Treviso or Chioggia radicchio
1/2 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon fresh mint leaves, cut into thin strips
1/2 cup toasted salted pistachios
4 ounces aged pecorino Romano cheese, shaved with a Y-shaped vegetable peeler (about 2 cups)

Instructions

1. Whisk together olive oil, sherry vinegar, orange juice, shallot, 1 tablespoon kumquats, and 1 tablespoon dates until blended. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Place the remaining kumquats and dates in a large bowl. Reserve and set aside 6 tablespoons vinaigrette. Drizzle remaining vinaigrette over kumquat mixture, and, using your hands, pull dates apart into individual slices. Add endive, frisée, arugula, mizuna, radicchio, parsley, and mint; gently toss to coat. Season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.

3 To serve, divide salad evenly among 6 plates; drizzle 1 tablespoon of the reserved vinaigrette over top and around each salad. Garnish with pistachios and shaved pecorino Romano.