Jar Salad

Name: Jar Salad
Ingredients: 1 small red onion, thinly sliced; 1 small jalapeno, thinly sliced (optional); 1/2 cup sherry vinegar; 1/4 cup water; 1 tablespoon sugar; 1/2 teaspoon salt; 6 dates, pitted; 2 tablespoons walnut oil; 1 teaspoon lemon juice; 4 cups hearty greens (escarole, chard, kale) and arugula or similar; 1/2 cup pecans, chopped and toasted; 2 ounces crumbled blue cheese (optional)

12 ingredients

3 steps

Ingredients

1 small red onion, thinly sliced
1 small jalapeno, thinly sliced (optional)
1/2 cup sherry vinegar
1/4 cup water
1 tablespoon sugar
1/2 teaspoon salt
6 dates, pitted
2 tablespoons walnut oil
1 teaspoon lemon juice
4 cups hearty greens (escarole, chard, kale) and arugula or similar
1/2 cup pecans, chopped and toasted
2 ounces crumbled blue cheese (optional)

Directions

1

Simmer vinegar, sugar and salt in a small pot until sugar is dissolved. Add onion and jalapeno (if desired) for several minutes until onions are soft. Let sit a few minutes, then remove onions with a slotted spoon placing into the bottom of two medium containers.
2

Add dates to vinegar mixture and steep until softened. Pour dates and vinegar into a blender, add lemon and pepper and blend until smooth pouring walnut oil slowly to emulsify. Pour dressing on top of onions.
3

Pack greens on top of dressing layering in cheese and top off with nuts. Refrigerate until ready to pack.