Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6
© Antonis Achilleos

How to Make It

Step 1    

Using a mandoline, very thinly slice the fennel, carrot, beet and radishes and transfer to a large bowl. Add the endive, arugula, tarragon, dill, parsley and chives.

Step 2    

In a small bowl, whisk the balsamic vinegar with the olive oil and season with salt and pepper. Add the dressing and half of the goat cheese, almonds and dates to the salad and toss gently. Transfer the salad to plates and garnish with the remaining goat cheese, almonds and dates. Serve right away.

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