For the Salad

Make this Tonight - "More Stuff than Greens Salad "

Prep Time
Cook Time


  • 3 shallots, halved lengthwise
  • 3 tablespoons olive oil
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • ¼ cup Marcona almonds, toasted and quartered lengthwise
  • Goat Cheese
  • 5 Dates, chopped
  • 2 large egg yolks
  • 2 tablespoons whole-grain mustard
  • 3 tablespoons sherry vinegar
  • 2 teaspoons honey
  • ¼ cup olive oil
  • ¼ cup grapeseed or other neutral oil
  • Kosher salt and freshly ground black pepper
  • 3 heads frisée, white hearts only
  • 4 ounces baby spinach
  • 3 ounces purple mustard greens


  1. Garnish: Toss the shallots with the olive oil and thyme sprigs and season with salt and pepper to taste.
  2. Spread out the shallots on a parchment-lined sheet pan and roast until golden and tender, 15 to 18 minutes.
  3. Remove from the oven and set aside to cool. When the shallots are cool enough to handle, peel off individual shallot petals.
  4. Salad Dressing: Combine the egg yolks, mustard, vinegar, and honey in a blender (or in a tall jar if you plan on using a hand blender).
  5. Start blending on low speed, then gradually increase the speed and slowly stream in both of the oils, creating an emulsion.
  6. Season the dressing with salt and pepper to taste.
  7. In a large bowl, combine the different lettuces.
  8. Add 3 tablespoons of the dressing and very gently toss the lettuces to coat; add more dressing as desired.
  9. Taste and adjust the seasoning