serves 6-8
1 cup walnut halves (about 4 ounces)
5 ounces dates, pitted
1 tsp Dijon mustard
1/2 cup cider vinegar
1/2 cup extra virgin olive oil
coarse salt and freshly ground pepper
1 head green-leaf lettuce
1 head red Bibb lettuce
3 heads Belgian endive (about 12 ounces)
4 ounces baby spinach
Preheat oven to 350F. Spread walnuts in a single layer on a rimmed baking sheet, and toast in the oven until golden and fragrant, 10 to 12 minutes. Let cool.
In a food processor, pulse 5 dates, mustard, and vinegar until puréed. with the machine running slowly port oil through feed tube. Season with salt and pepper.
Quarter remaining date lengthwise. Into a large bowl, tear lettuce and endive into bite-size pieces; add spinach, dates, and walnuts. Drizzle with vinaigrette, and toss to combine. Serve immediately.