Farmhand Salad with Goat Cheese

  1. Using a mandoline, very thinly slice the fennel, carrot, beet and radishes and transfer to a large bowl.
  2. Add the endive, arugula, tarragon, dill, parsley and chives.
  3. In a small bowl, whisk the balsamic vinegar with the olive oil and season with salt and pepper.
  4. Add the dressing and half of the goat cheese, almonds and dates to the salad and toss gently.
  5. Transfer the salad to plates and garnish with the remaining goat cheese, almonds and dates.
  6. Serve right away.

fennel bulb, carrot, golden, radishes, endive, baby arugula, tarragon, dill, flatleaf parsley, chives, balsamic vinegar, extravirgin olive oil, salt, freshly ground pepper, goat cheese, marcona almonds, dates

Taken from www.foodandwine.com/recipes/farmhand-salad-goat-cheese (may not work)

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