Ortolana Recipe

Mince and measure

Mince the shallot finely and measure out the vinegar, mustard, honey, lemon juice (if using), salt and pepper.

In a small bowl or jar combine the champagne vinegar, Dijon mustard, honey, lemon juice and minced shallot.

Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Alternatively, cover and shake vigorously in a jar until blended.

Taste and adjust seasoning with the 1/4 tsp salt and 1/4 tsp freshly ground pepper. Let the dressing sit at room temperature while you assemble the salad so the shallot mellow.

Prepare greens: Wash field greens and radicchio thoroughly in cold water, spin or pat dry so leaves are dry to the touch. Tear any large leaves into bite-sized pieces.

Trim and slice spring onions on a sharp diagonal. If the whites are strong, soak the sliced whites in cold water for 5 minutes, then drain and pat dry to soften flavor.

Pit the dates, slice each into quarters (or halves for very large dates). If dates are very sticky, toss briefly in a tablespoon of warm water to loosen, then drain.

Toast nuts (if using): In a small dry skillet over medium heat, toast sliced almonds or chopped hazelnuts, stirring, until fragrant and lightly browned, about 2–3 minutes. Transfer to a plate to cool.

Combine salad: In a large salad bowl, gently toss the dried field greens and radicchio with the sliced spring onions and dates.

Dress the salad: Drizzle about half of the champagne vinaigrette over the greens (reserve the rest for individuals or to add if needed). Gently toss with salad tongs until leaves are evenly coated. Use more dressing to taste; you should coat but not saturate the leaves.

Finish and serve: Scatter crumbled goat cheese over the tossed salad, sprinkle with the toasted nuts (if using), and finish with the 1/2 tsp sea salt (or flaky salt) and 1 tsp freshly ground black pepper, adjusting to taste. Serve immediately.