Photo by Michael Piazza / Styled by Catrine Kelty

Arugula microgreens paired with cool, crunchy celery and dates with a garnish of walnuts and feta cheese makes a delicious and different winter salad. Use dried dates that are soft and plump, not shriveled or crystallized.

Serves 4

2–3 cups arugula microgreens, washed and dried
3 large celery stalks, cut in half lengthwise and thinly sliced on the diagonal
6–8 large dried pitted Medjool dates, cut into strips
½ cup toasted walnuts, toasted and chopped
4 ounces feta cheese, crumbled

White Balsamic Vinaigrette
4 teaspoons white balsamic vinegar
3 tablespoons extra-virgin olive oil salt and pepper

In a bowl or on a serving platter combine the microgreens and celery slivers.

To make the dressing, in a small bowl, combine the vinegar, salt and a few grinds of pepper; whisk in the olive oil.

Just before serving, pour the desired amount of dressing over the salad and toss to combine. Top with dates, walnuts and feta cheese.

This recipe appeared in the Winter 2020 issue as part of a larger story on Microgreens.