4 handfuls baby arugula
½ cup flat-leaf parsley leaves
2 Medjool dates, pitted and diced
¼ cup Parmesan shavings (made +++with a vegetable peeler)
2 teaspoons lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste.
|1. Slice the kumquats into thin rounds, discarding the seeds.2. Combine the arugula, parsley, dates, kumquats and parmesan in a large bowl.3. Whisk together the lemon juice and olive oil; season with salt and pepper.4. Pour over the salad and toss.Serves 4.|