This salad is one that I make at least 3 times a week. I just love the combination of spicy Arugula, sweet Dates, crunchy Apples and salty Pistachios. A dish this easy to make, its the perfect light dinner or appetizer for any night of the week.
*Amount depends how many your are serving, so with this recipe figure the amount that suites you.
Arugula (about 1 cup per person)
Apple, sliced into strips
Feta Cheese, optional
Vinaigrette (recipe below)
1/4 cup Walnut or Olive Oil
3-4 Tablespoons Sherry, Red or Balsamic Vinager
2 teaspoons Whole Grain Mustard
1/4 teaspoon Sea Salt
1/4 teaspoon Pepper
Combine all ingredients in a glass jar with lid and shake shake shake! This recipe makes many servings, so keep it in the fridge for quick and easy dressing to any salad you make.
Minneolas are delicious with sweet dates and creamy goat cheese. These muffins are sweet and savory, perfect for breakfast or a mid day snack.
2 Cups Organic Flour
2/3 Cup Organic Sugar
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1/4 Cup Organic Olive Oil
Zest of one Minneola or Orange
2/3 Cup Buttermilk
2 Organic Eggs
2 Tablespoons Minneloa Juice, Fresh
1 Cup Dates, Chopped
8-10 oz Goat Cheese
Preheat the oven to 400 degrees F.
Combine the flour, sea salt, baking powder, baking soda, the zest from a Minneola or an Orange and dates. Whisk until combined. In another bowl combine the eggs, sugar, olive oil, buttermilk, juice and sugar. Stir well and add the mixture to the dry ingredients, stir both mixtures together and be sure to not over mix them. Butter a muffin pan and put a scoop full of the batter into each muffin cup and top with a few tablespoons of goat cheese on each. Bake for 20 minutes an allow to cool for about 10 minutes before removing from the pan.
There is something about the combination of Dates and Goat Cheese that I just adore. The sweet with the tang and creaminess, it just works together.
This gorgeous recipe combines these flavors along with crunchy Pistachios and earthy Oyster Mushrooms all laying upon buttery Puff Pastry.
1 Sheet of Puff Pastry
1 Organic Egg
1/2-3/4 Cup Organic or Local Goat Cheese
1/3 Cup Oyster Mushrooms, wiped clean with a dish towel, then chopped
6-8 Dates, Chopped into pieces
Handful of Pistachios
Sea Salt and Pepper
Preheat the oven to 400 degress
Cut a pre rolled 9 x 9 sheet of Puff Pastry in to 6 pieces. Brush with egg wash and lay the pieces on a parchment paper covered baking sheet.
Chop the chives and sprinkle on the puff pastry. Then combine the Goat Cheese, Mushrooms, Egg, Salt and Pepper and put a few tablespoons of the mixture onto each of the pieces of pastry. Then a layer of chopped pistachios, dates and pistachios again.
Bake for 15-16 minutes until the edges of the pastry is puffed and golden brown.
Serve warm with a beautiful salad and a glass of wine