Wintergreen Salad

I got the inspiration to make this salad from an airport. Yes, an airport. It’s based on a salad from Modern Market I had in the Denver Airport a few months ago. I had never heard of Modern Market, but after an indulgent weekend in Vail for my friend Trinian’s bachelorette party, it was an airport restaurant with salads on the menu, and a salad was necessary.

The salad exceeded expectations, I knew I had to recreate it. With the name Wintergreen Salad, I’ve been waiting until the holidays to get this post together. It’s hearty with the roasted fingerlings, but light with the citrus basil vinegarette. It also includes one of my favorite salad ingredients - dates!

Make it for lunch, make it for dinner, make it as a side for your Christmas dinner, I love love love this salad!

Wintergreen Salad adapted from Modern Market
Yields 6-8 for a side salad, 3-4 as an entree

Ingredients:
5 oz pre-washed box of mixed greens
3/4 lb. fingerling potatoes
1/4 cup green onions, chopped on a bias (2 stems)
1/2 cup dates, pitted and chopped (about 8 large dates)
1/2 cup walnut pieces, toasted
4 oz. goat cheese, crumbled
2 medium Granny Smith apples, thinly sliced

Dressing:
1/2 cup olive oil
1/4 cup white wine vinegar
2 Tbsp. freshly squeezed orange juice
1 bunch of fresh basil
large pinch of salt and pepper

Directions:
Start by roasting your potatoes. Slice them in half lengthwise and widthwise. On a rimmed baking sheet, toss in olive oil, salt, and pepper. Roast at 350 degrees for 15 minutes or until they tender.

While the potatoes are roasting, toast your walnuts in a saute pan over medium heat. Shake the nuts around in the pan to toast evenly, about 5 minutes. Don’t take your eye off of then, nuts can burn very quickly. Take off the heat and set aside.

Then, make the dressing. Combine all of the ingredients in a small food processor or blender until the basil is finely chopped. Add more salt and pepper to taste if needed.

To assemble, toss the greens with the goat cheese, walnuts, dates, apples, roasted potatoes and enough dressing to your liking. There will likely be leftover dressing! Top with chopped green onion and some fresh cracked black pepper.

*would be great with chicken or roasted salmon if serving as an entree