Make ahead: The dressing can be made and refrigerated for up to 2 days.
Ingredients
- 1/3 cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons fresh orange or tangerine juice
- 2 tablespoons date syrup (silan), maple syrup or honey
- 1 tablespoon finely chopped shallot
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 2 Bosc pears, halved, cored and thinly sliced
- 1/3 cup (1 ounce) dried, pitted dates, thinly sliced
- 7 cups (5 ounces) sturdy greens, such as Belgian endive, frisée, radicchio or arugula
- 1/2 cup (1 ounce) loosely packed fresh flat-leaf parsley leaves
- 1/2 cup (2 ounces) shelled, raw pistachios, toasted
- 4 ounces ricotta salata, shaved with a Y-shaped vegetable peeler (about 2 cups)
Step 1
In a medium bowl, whisk together the olive oil, vinegar, juice, silan (or maple syrup or honey) and shallot until blended. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 2
Place the pears and dates in a large bowl; make sure the date slices aren’t sticking together. Drizzle the vinaigrette over the fruit mixture and let stand for 10 minutes.
Step 3
Add the greens and parsley, and gently toss to coat. Season with the remaining 1/4 teaspoon salt and with a bit more pepper, if desired.
Divide the salad evenly among 6 plates. Garnish with pistachios and shaved ricotta salata and serve.
From Olga Massov.
Tested by Olga Massov; email questions to voraciously@washpost.com.
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Nutrition
Calories: 290; Total Fat: 21 g; Saturated Fat: 5 g; Cholesterol: 15 mg; Sodium: 420 mg; Carbohydrates: 23 g; Dietary Fiber: 4 g; Sugars: 15 g; Protein: 6 g.