Name: Yellow Salad with Citrus-Date Vinaigrette
Yield: Makes ¾ cup
Ingredients: 2 Medjool dates, pitted; ¼ cup olive oil; 2 tablespoons fresh lemon juice; 2 tablespoons fresh orange juice; 1 tablespoon whole grain Dijon mustard; ½ teaspoon ground cumin; Kosher salt and freshly ground black pepper; Mixed 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

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Michael Graydon & Nikole Herriott

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

Recipe notes