INGREDIENTS
8
Medjool dates, large pitted and roughly chopped
2
Shallots
1 handful
Thyme, fresh sprigs
2
White onion, medium
1/3 cup
Balsamic vinegar
1 tsp
Dijon mustard
1
Black pepper, Freshly ground
1/4 tsp
Kosher salt
1
Kosher salt and freshly ground black pepper
3 tbsp
Canola
1/3 cup
Olive oil, extra-virgin
3 oz
Feta cheese
1/4 cup
Water
1 1/4 pounds carrots peeled and cut into 1 1/2-inch pieces
1 pound parsnips peeled and cut into 1 1/2-inch pieces
12 ounces turnips peeled and cut into 1 1/2-inch pieces
6 ounces baby spinach and/or mixed spicy greens