Directions

To Make the Vinaigrette

1. In a small pot over medium high heat, melt the butter until it bubbles and golden brown particles begin to settle in the bottom of the pot. Remove from the heat and set aside. 

2. In a small saucepan over medium high heat, sauté the sliced shallots in olive oil with a generous pinch of salt, stirring regularly until they are tender and translucent, about 5 minutes. 

3. Add the chopped dates and water and cook until the dates are very soft and tender. 

4. Add the vinegar and transfer the shallot date mixture to a blender. 

5. Blend on high until it form a smooth, light brown puree. Slowly stream in the melted brown butter until it is all incorporated. 

6. Adjust seasoning to your liking use and salt and pepper. 

7. Keep the vinaigrette at room temperature so the butter does not solidify. If you are keeping it in the fridge to use it again, warm it gently before using. 

To Make the Salad

1. Combine the chicories, fennel and apples or pears (or both!) and toss them in the dressing. Taste for seasoning. Plate the salad in a large bowl and top with hazelnuts, cheese and freshly cracked pepper. Enjoy!