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In a bowl, add 3 spoonfuls of date syrup, the balsamic vinegar, dijon mustard, garlic and start whisking, slowly add the olive oil until you get an emulsion. Salt and pepper slightly.

In a salad bowl. Add the desired amount of agurula and sliced Medjool dates and dress accordingly.

Serve and sprinkle bits of bacon, candied walnuts and goat cheese on top." /> transfer news

In a bowl, add 3 spoonfuls of date syrup, the balsamic vinegar, dijon mustard, garlic and start whisking, slowly add the olive oil until you get an emulsion. Salt and pepper slightly.

In a salad bowl. Add the desired amount of agurula and sliced Medjool dates and dress accordingly.

Serve and sprinkle bits of bacon, candied walnuts and goat cheese on top." /> Medjool Date Balsamic Salad

Medjool Date Balsamic Salad

Cooking Time

40 min.

Number of Guests

5

Difficulty

2

Ingredients:

10 Medjool dates
Arugula or garden mix
100g goat cheese
100g bacon
10 tsp balsamic vinegar
1 tsp Dijon Mustard
1/2 cup candied walnuts
Salt and pepper to taste

Instructions:
Puree 5 pitted Medjool dates and 1 cup of water in a blender . Boil puree for 25 minutes until it reaches a syrup-like consistency, strain in a fine mesh colander and reserve the syrup.
Pit and slice the remainder of the Medjool dates.
Wash and disinfect the arugula or your garden mix. transfer news
In a bowl, add 3 spoonfuls of date syrup, the balsamic vinegar, dijon mustard, garlic and start whisking, slowly add the olive oil until you get an emulsion. Salt and pepper slightly.
In a salad bowl. Add the desired amount of agurula and sliced Medjool dates and dress accordingly.
Serve and sprinkle bits of bacon, candied walnuts and goat cheese on top.

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