Pintxos Salad

• 1 1/2 tablespoons honey 100%% pure
• 7 medjool dates dried seedless
• 2/3 cup extra-virgin olive oil
• 1/4 cup water
• 1/4 cup sherry vinegar
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 2 seville oranges
• 3 beets large
• 3/4 pound idiazabal cheese Spanish
• 24 baby spinach leaves perfect medium

1. In a blender combine the 100%% pure honey, dates, water, vinegar, salt and
2. Pepper. Pulse until the dates have pureed then slowly drizzle in the oil. Do not over blend. Refrigerate.
3. Bring a medium size pot with salted water to a boil. Add the unpeeled
4. Beets, lower the flame to a medium boil and slowly cook the beets for about 90 minutes until it becomes easy to insert a paring knife to the center of the beet. Cool the beets then gently peel them and refrigerate them.
5. With a serrated knife carefully peel the oranges pith and all. Slice the oranges into discs and refrigerate. Slice the cheese into 1/16 inch thick pieces shaping them like triangles.
6. In the middle of a rectangular plate, alternate slices of beet, orange, cheese and spinach then with a spoon "drop and drag" the honey date vinagreta dressing over the beets, orange and cheese. Repeat 2 or 3 times per plate.

honey, dates, extravirgin olive oil, water, sherry vinegar, salt, white pepper, oranges, beets large, idiazabal cheese, baby spinach

Taken from www.yummly.com/recipe/Pintxos-Salad-1669277 (may not work)