Nutritional Analysis per serving (4 servings)Powered by
This elegantly composed salad combines classic flavors and textures: Chewy dates, crunchy almonds, and creamy blue cheese nestle with peppery arugula and watercress. A sweet-tart honey-Dijon dressing pulls it all together.
1Place vinegar, honey, mustard, and a pinch each of salt and pepper in a small, nonreactive bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Season with additional salt and pepper as needed.
For the salad:
1Place dates in a small bowl and add just enough dressing to coat, about 1 to 2 tablespoons. Using your hands, separate the pieces and evenly coat with dressing; set aside.
2Place watercress and arugula in a large bowl and toss to combine. Drizzle in the remaining dressing and gently toss to evenly coat the leaves. Taste, season with salt and pepper as needed, and toss to combine.
3Divide greens among four plates. Top each salad with a quarter each of the dates, cheese, and almonds. Serve immediately.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Make Shaved Asparagus Salad with Manchego and Almonds
To shave the asparagus, hold the tough stem in your fingers and start at the green tender part. Peel toward the head with a sharp peeler to make thin ribbons. Medium or thick asparagus works best for shaving.