Jar Salad

• 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)

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.

red onion, sherry vinegar, water, sugar, salt, dates, walnut oil, lemon juice, hearty, pecans, blue cheese

Taken from food52.com/recipes/23085-jar-salad (may not work)