How to make it

  • For the vinaigrette

  • Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.
  • The Salad

  • Place the contents of the skillet in a large mixing bowl, sprinkle with the date sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

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