Mixed Green Salad with Date-Walnut Vinaigrette

• 1 cup walnut halves (about 4 ounces)
• 5 ounces dates, pitted
• 1 teaspoon Dijon mustard
• 1/2 cup cider vinegar
• 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 head green-leaf lettuce
• 1 head red Bibb lettuce
• 3 heads Belgian endive (about 12 ounces)
• 4 ounces baby spinach

1. Preheat the oven to 350F.
2. Spread the walnuts in a single layer on a rimmed baking sheet, and toast in the oven until golden and fragrant, 10 to 12 minutes.
3. Let cool.
4. In a food processor, pulse 5 dates and the mustard and vinegar until pureed.
5. With the machine running, slowly pour the oil through the feed tube.
6. Season with salt and pepper.
7. Quarter the remaining dates lengthwise.
8. Into a large bowl, tear the lettuce and endive into bite-size pieces; add the spinach, dates, and walnuts.
9. Drizzle with the vinaigrette, and toss to combine.
10. Serve immediately.

walnut halves, dates, mustard, cider vinegar, extravirgin olive oil, salt, head red, endive, baby spinach

Taken from www.epicurious.com/recipes/food/views/mixed-green-salad-with-date-walnut-vinaigrette-392370 (may not work)