Arugula Pear Salad

• VINAIGRETTE
• 3 tablespoons unsalted butter
• 4 Medjool dates, pitted and chopped
• 1/2 cup toasted almonds, divided
• 1/4 cup sherry vinegar
• 3 tablespoons extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• Salad
• 6 1/2 ounces wild arugula
• 1/2 small turnip, peeled and shaved on a handheld slicer
• 1/2 Bosc pear, cored and quartered but unpeeled, shaved on a handheld slicer
• 1 ounce wide shavings manchego cheese (about 1/2 cup)

1. Melt butter over medium heat in a small saucepan until it browns and begins to smell nutty, about 3 minutes. Let cool.
2. In a blender, process dates, 1/4 cup almonds, and the vinegar to a coarse paste. Drizzle in browned butter, oil, 1/2 cup water, the salt, and pepper. Blend in 1 to 2 tbsp. more water if needed to thin.
3. Chop remaining 1/4 cup almonds. Put arugula, turnip, pear, and most of almonds and manchego in a serving bowl and toss with about 1/2 cup vinaigrette. Taste and add more vinaigrette if you like. Top with remaining cheese and almonds.
4. Make ahead: Vinaigrette, up to 2 days, chilled.

vinaigrette, unsalted butter, dates, almonds, sherry vinegar, extravirgin olive oil, kosher salt, pepper, salad, wild arugula, pear, manchego cheese

Taken from www.myrecipes.com/recipe/arugula-pear-salad (may not work)