There’s an incredible depth of toffee richness in Medjool datess. They have a crinkly paper-thin skin similar to a sugar glaze. They’re dark honey brown with an oblong shape. The succulent flesh oozes sugar. It’s a fruit tasting like cake soaked in maple syrup. In this salad, dates are classically paired with oranges, and they’re tossed with creamy Gorgonzola cheese, shredded dried coconut, pine nuts and citrus vinaigrette.
With produce being internationally imported, citrus season is erroneously believed to be year round. In the United States, its peak is during the winter months when heirloom varieties are sold. It’s also the best time of year to substitute summer tomatoes for oranges in salads. For this salad, instead of using the common naval variety, experiment with blood, cara cara, clementines, or satsuma mandarin oranges… to name a few.
Although the salad is appetizing by itself, it pairs well with grilled meat. Alternatively, this natural sweet salad is healthier than an afternoon snack. Individually, toffee-rich Medjool dates and juicy oranges made scrumptious desserts (when making the salad, stuff half a date with Gorgonzola cheese for a delightful bite). Regardless of how this salad is consumed, hurry soon to the nearest better grocery store, because citrus season for heirloom varieties is almost over.
Stay up-to-date with yummy, new food posts from My Life Runs On Food via email. Subscribe today!