Ingredients

For the dressing:

• 1 tablespoon plus 2 teaspoons sherry vinegar
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• Salt
• Freshly ground black pepper
• 2 tablespoons grapeseed or canola oil

For the salad:

• 5 medium dried Medjool dates, pitted and cut into small dice
• 1 bunch watercress (about 7 ounces), leaves washed and dried (about 4 cups)
• 3 ounces baby arugula, washed and dried (about 4 cups)
• Salt
• Freshly ground black pepper
• 2 ounces blue cheese, crumbled (about 1/2 cup)
• 1/3 cup whole roasted, salted almonds, coarsely chopped

Description

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