Yellow Salad w/ Citrus Date Vinaigrette

I love monochromatic flower bouquets using just one color, but different varieties.

Especially an all white bouquet, daisies or white chrysanthemums mixed with white roses, ranunculus or lilies.

So beautiful.

Same goes for this nice salad. I got the idea from Bon Appetit.

Make a salad using one color.

Here I used roasted yellow beets, sun-gold tomatoes and dried Calimyrna figs (the recipe called for apricots, but I never have them).

The dressing is an interesting yellow mustardy vinaigrette made w/ chopped dates and citrus.

The dates act as both a sweetener and an emulsifier in this citrusy, mustardy vinaigrette.

Yellow Salad With Citrus-Date Vinaigrette:

2 Medjool dates, pitted
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1 tablespoon whole grain Dijon mustard
1/2 tsp ground cumin
Kosher salt and freshly ground black pepper

Use a mixture of yellow and orange raw fruits and vegetables (such as corn, Sun Gold tomatoes, golden beets, apricots, clementines, and pineapple), halved, sliced, and/or cut into wedges.

Process dates, oil, lemon juice, orange juice, mustard, and cumin in a food processor until smooth. Thin vinaigrette with water to a pourable consistency; season with salt and pepper.

To serve, spoon some vinaigrette into a shallow bowl and arrange fruits and vegetables of choice on top. Season with sea salt and pepper.

A sunny salad for a sunny day.