To Die For Fried Date and Goat Cheese Salad (2024)

“To Die For Fried Date and Goat Cheese Salad”!! Arugula, mixed greens, goat cheese and fried dates dressed with olive oil and pomegranate molasses. Have you ever tried frying dates in a salad? If not, you certainly have to, here is another example that shows what fried dates add to salads,Couscous Salad with Roasted Sweet Potatoes and Fried Dates!

In the blogging world, sometimes bloggers feel guilty of exaggerating the quality of certain recipes, personally, I avoid this elevation. But today I would make an exception and call it “To Die for Date and Goat Cheese Salad”! It is do die for seriously, and has got to be my favorite salad to date! Watch the video! Stimulate your palate with exceptional combination of ingredients and taste.

A pretty perfect filling salad with perfect flavors!!

Pine nuts add such a lovely depth, but if you want more crunch, toasted almonds, would work beautifully here too.

As far as I know, goat cheese and balsamic vinegar are a match made in heaven. After testing the recipe with both, pomegranate molasses and balsamic vinegar, pomegranate molasses won my heart more! At first I wasn’t sure if my taste buds were deceiving me, but when my son “Hussein” tested the recipe for me, he was blown away by the pomegranate molasses version! Pomegranate molasses adds such an adorable brightness!

While frying the dates toss them with a pinch of sea salt to bring out more flavor, and beware dates can fairly burn easily, keep an eye on them when frying! You simply just need to give the dates a lightly coated caramel exterior,

The dressing is a mix olive oil, pomegranate molasses, Dijon mustard, salt and black pepper.

The salad is a surprisingly delectable symphonies of flavors, keep it for major and special occasions, your guests will be blown away! Wach the video!

Ingredients:

• A handful of mixed green salad
• A handful of arugula salad
• 1/3 cup pine nuts
• 10 pieces of medjool dates, pitted
• 175 g. / 6 oz. goat cheese, the spreadable type
• ¼ cup sunflower oil, to toast the pine nuts and fry the dates
• A pinch of sea salt, to toss the dates while frying

Dressing ingredients:

• ½ cup quality olive oil
• 3 tablespoons pomegranate molasses
• ½ teaspoon Dijon mustard
• A pinch of salt
• A pinch of freshly grated black pepper

1. Pull open the dates and remove their pits.
2. In a skillet over medium heat, toast the pine nuts, stirring occasionally until pine nuts turn to a golden color, it takes about 2 minutes. Remove with a slotted spoon and set aside.
3. To the same skillet, add the pitted dated and sizzle to lightly caramelize the dates, turning them on both sides, make sure not to leave them for so long, you simply need to give the dates a lightly coated caramel exterior, sprinkle with a pinch of sea salt. Remove with a slotted spoon and set aside to completely cool down. Roughly chop the dates.
4. Prepare the dressing: in a small bowl, whisk together the olive oil, Dijon mustard, pomegranate molasses, salt and black pepper; continue whisking until the dressing is well emulsified, alternatively, add the dressing ingredients in a jar, cover and shake well.
5. To present the salad: In a large wide serving plate, toss together the mixed green and baby arugula, sprinkle with goat cheese and pine nuts. Evenly drizzle the dressing over the salad right before serving! Watch the video!!

Here are a few fun facts you may not know about dates written by Dr Nandi!

Looking for more goat cheese salads, here is another salad worth making:

Looking for more Arugula salads, here are some great salads for you:

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine