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Mixed Greens Salad With Prunes and Pecorino

Mixed Greens Salad With Prunes and Pecorino

As we head out of winter and keep our eyes peeled for any signs of spring — birds, blossoms, and bright flavors — we find ourselves craving lightness and freshness in our food. That means we’re very much in the market for a tangy, wholesome salad: It’s the perfect bridge from hearty, cold-weather fare to warmer days ahead.

This crisp and pleasantly bitter salad filled with sweet, chewy Amaz!n Prunes and salty Pecorino cheese is exactly the answer. It’s a colorful bowl of good things tossed with a tart lemon vinaigrette to ensure every forkful is vibrant, which means it’s the ultimate step into spring.

Prep Time15 minutes
Cook Time

Serves 4 to 6

Ingredients

1 small clove garlic

 

1 medium lemon

 

3 Tbsp olive oil

 

2 tsp Dijon mustard

 

2 tsp honey

 

1/4 tsp kosher salt

 

1/8 tsp freshly ground black pepper

 

1/2 medium head radicchio (about 8 ounces)

 

1 small head Belgian endive (2 to 3 ounces)

 

14 Sunsweet Amaz!n Pitted Prunes (about half an 8-ounce pouch)

 

1 1/2 ounces Pecorino Romano cheese, divided

 

3 ounces baby arugula (about 3 packed cups)

Instructions

Grate or mince 1 small garlic clove and place in a large bowl. Squeeze the juice from 1 medium lemon into the bowl (about 3 tablespoons). Add 3 tablespoons olive oil, 2 teaspoons Dijon mustard, 2 teaspoons honey, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper, and whisk until combined and emulsified.

 

Prepare the following, adding each to the bowl as you complete it: Trim the core from 1/2 medium head radicchio. Cut crosswise into 1/2-inch wide ribbons and separate the leaves (about 1 1/2 cups). Halve 1 medium Belgian endive lengthwise and remove the core. Cut crosswise into 1/2-inch wide ribbons and separate the leaves (about 1 cup). Halve 14 Sunsweet Amaz!n™ Pitted Prunes (about 3/4 cup).

 

Use a vegetable peeler to shave 1 1/2 ounces Pecorino Romano cheese (about 1/2 cup). Add half the cheese and 3 ounces baby arugula (about 3 packed cups) to the bowl. Toss to combine and coat everything in the vinaigrette. Garnish with the remaining cheese.