Colorful Mixed Greens Salad with Prunes and Pecorino

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 6 Servings

As we head out of winter and keep our eyes peeled for any signs of spring — birds, blossoms, and bright flavors — we find ourselves craving lightness and freshness in our food. That means we’re very much in the market for a tangy, wholesome salad: It’s the perfect bridge from hearty, cold-weather fare to warmer days ahead.

Ingredients

1 small clove garlic
1 medium lemon
3 tablespoons olive oil
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 medium head radicchio (about 8 ounces)
1 small head Belgian endive (2 to 3 ounces)
14 Sunsweet Amaz!n Pitted Prunes (about half an 8-ounce pouch)
1 1/2 ounces Pecorino Romano cheese, divided
3 ounces baby arugula (about 3 packed cups)

Instructions

Grate or mince 1 small garlic clove and place in a large bowl. Squeeze the juice from 1 medium lemon into the bowl (about 3 tablespoons). Add 3 tablespoons olive oil, 2 teaspoons Dijon mustard, 2 teaspoons honey, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper, and whisk until combined and emulsified.
Prepare the following, adding each to the bowl as you complete it: Trim the core from 1/2 medium head radicchio. Cut crosswise into 1/2-inch wide ribbons and separate the leaves (about 1 1/2 cups). Halve 1 medium Belgian endive lengthwise and remove the core. Cut crosswise into 1/2-inch wide ribbons and separate the leaves (about 1 cup). Halve 14 Sunsweet Amaz!n™ Pitted Prunes (about 3/4 cup).
Use a vegetable peeler to shave 1 1/2 ounces Pecorino Romano cheese (about 1/2 cup). Add half the cheese and 3 ounces baby arugula (about 3 packed cups) to the bowl. Toss to combine and coat everything in the vinaigrette. Garnish with the remaining cheese.