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Radicchio-and-Arugula Salad with Walnuts and Dates

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  1. 1/3 cup walnuts
  2. 3 tablespoons extra-virgin olive oil
  3. 1 1/2 tablespoons balsamic vinegar
  4. Kosher salt and freshly ground pepper
  5. 3 cups baby arugula (about 2 1/2 ounces)
  6. 1 small head of radicchio, cored and shredded
  7. 1 head of Belgian endive, thinly sliced
  8. 8 dried dates, pitted and thinly sliced
  1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 8 minutes, until fragrant. Cool, then coarsely chop the walnuts.
  2. In a large bowl, whisk the olive oil with the balsamic vinegar and season with salt and pepper. Add the arugula, radicchio, endive, dates and walnuts and toss to coat. Serve.
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