Recipe: Apricot & Yellow Beet Salad with Citrus Date Vinaigrette

  from Bon Appétit


2 Medjool dates, pitted 1/4 cup high quality extra virgin olive oil (like Frog Hollow's :-) 2 tablespoons fresh lemon juice 2 tablespoons fresh orange juice 1 tablespoon whole grain Dijon mustard 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper Apricots halved or cut into wedges Lightly steamed yellow beets sliced or cut into wedges


Process dates, oil, lemon juice, orange juice, mustard, and cumin in a food processor until smooth. Thin vinaigrette with water to a pourable consistency; season with salt and pepper.

To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with salt and pepper