Ingredients:  

• 3 heads of Escarole, torn into bite-sized pieces
• 6 cups baby arugula
• 1 cup  Almonds, sliced and toasted 
• 1 cup  Dates, sliced crosswise 
• 1 cup  Feta cheese, crumbled
• 2 tsp  Spice Tribe Marrakesh Sitar Moroccan Blend
• ½ cup Extra Virgin Olive Oil
• ¼ cup fresh lemon juice 
• 2 tbsp  Honey
• Zest of 2 lemons 
• Spice Tribe Sacred Valley Pink Peruvian Salt 
• Spice Tribe Late Harvest Black Peppercorn

Dressing: 

• Combine ½ cup Extra Virgin Olive Oil with 2 tsp Marrakesh Sitar blend, mix well and microwave for half a minute to “bloom” the spice blend flavor profile. Once has cooled add lemon juice, honey, ½ tsp Sacred Valley Pink Peruvian Salt

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Directions:

1. Wash the Escarole with cold water, making sure to remove any soil, dirt or grit   
2. Hand torn the escarole leaves into bite size pieces. Combine arugula, radicchio, almonds, sliced dates, and crumbled feta cheese in a large bowl. Season with a pinch of Sacred Valley Pink Peruvian Salt and freshly ground Late Harvest Black Peppercorn 
3. Add vinaigrette to the salad and toss to coat.