Ingredients

serves 6 to 8

　　1 cup walnut halves (about 4 ounces)

　　5 ounces dates, pitted

　　1 teaspoon Dijon mustard

　　1/2 cup cider vinegar

　　1/2 cup extra-virgin olive oil

　　Coarse salt and freshly ground pepper

　　1 head green-leaf lettuce

　　1 head red Bibb lettuce

　　3 heads Belgian endive (about 12 ounces)

　　4 ounces baby spinach

　　

Step 1

Preheat the oven to 350°F. Spread the walnuts in a single layer on a rimmed baking sheet, and toast in the oven until golden and fragrant, 10 to 12 minutes. Let cool.

　　

Step 2

In a food processor, pulse 5 dates and the mustard and vinegar until pureed. With the machine running, slowly pour the oil through the feed tube. Season with salt and pepper.

　　

Step 3

Quarter the remaining dates lengthwise. Into a large bowl, tear the lettuce and endive into bite-size pieces; add the spinach, dates, and walnuts. Drizzle with the vinaigrette, and toss to combine. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.