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Arugula Citrus and Date Salad

Prep Time:15 Minutes
Cook Time:0 Minutes

Nutritional Information

A light salad that is great for the summer.


  • 1/2 cup hazelnuts
  • 1 ea. navel orange, skin removed and cut into 1/2 inch slices
  • 1 ea. blood orange, skin removed and cut into 1/2 inch slices
  • 1 ea. ruby red grapefruit, skin removed and cut into 1/2 inch slices
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 5 tablespoons extra-virgin olive oil
  • 6 ounces arugula
  • 12 dates, pitted, quartered, lengthwise
  • 3 ounces camembert cheese, cut into bite size wedges


  • 1. Quarter the dates lengthwise. Soak in hot water for a few hours. Drain and toss with olive oil, salt and pepper. Set aside. Preheat EGG to 350°F using indirect heat. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 minutes. Let cool briefly. Chop hazelnuts coarsely; set aside. Combine vinegars in small bowl. Grill the oranges, cut side down. Once cool enough to handle, add orange juice. Whisk in olive oil; season with salt and pepper. Grill the dates until they begin to caramelize. Combine arugula, dates, and hazelnuts in serving bowl. Toss with enough dressing to coat. Sprinkle cheese over salad.
  • 2. For 7/31/19 class we substituted salmon for the scallops.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828