Freshly back from vacation and excited to share a new salad I discovered at Mod Market, a local fresh food eatery. This is a great side dish or main dish with a twist.
Goat Cheese and Date Salad
4 cups fresh greens (mix of kale, spinach, green and red lettuce)
1 cup dates, pitted and sliced
1/2 cup goat cheese crumbles
1 cup pecan pieces
1 red onion, sliced thinly (optional)
2 cups fingerling potatoes*, cooked, sliced and chilled
Herbed Balsamic Vinegar (or any flavored vinegar)
Mix all ingredients in a bowl, drizzle with olive oil and balsamic Vinegar and chill until ready to serve. Serving size 2 handfuls.
* cooking potatoes: place fingerling potatoes in 2 cups of boiling water with a pinch of sea salt. Boil gently until soft and cooked through. Rinse with cold water in strainer and chill until cool to the touch. Slice and top with sea salt and pepper.