Kale Salad with Date Compote
Serves 4
2 cups baby kale leaves
1/2 cup baby wild arugula leaves
1/2 cup micro red sorrel leaves
4 large red radishes
1 large shallot
1 small head Belgian endive
1 small bulb fennel
1 tablespoon each chopped fresh chervil leaves, chives, tarragon leaves, and Italian parsley leaves
1/4 cup freshly squeezed lemon juice
1/4 teaspoon sugar
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup Date Compote (LINK TO DATE COMPOTE RECIPE)
4 tablespoons sliced almonds, toasted
2 tablespoons well-aged (preferably 50 years) balsamic vinegar
Feel free to substitute the baby and micro greens for other tiny greens you might prefer.
Sort through, trim, and thoroughly rinse the kale, arugula, and sorrel. Pat dry thoroughly with paper towels. Pile the greens into a large salad bowl.  Trim the radishes. With a mandoline or a small, sharp knife, cut them into the thinnest possible slices. Put the slices in a bowl of ice-cold water to soak and turn crisp. Trim the shallot and cut it crosswise with the mandoline or knife into the thinnest possible slices. Put them in a separate bowl of ice water. Trim the Belgian endive and cut it into thin matchstick-sized strips. Do the same with the fennel bulb. Add the endive and fennel to the leaves in the salad bowl, along with the chervil, chives, tarragon, and parsley. Drain the radishes and shallot thoroughly and pat dry with paper towels. Add them to the salad bowl. Put the lemon juice in a small mixing bowl. Add the sugar and the salt and pepper to taste and stir with a whisk until the sugar and salt dissolve. Whisking continuously, drizzle in the olive oil to form an emulsion. Toss the salad ingredients with enough of the lemon juice dressing to coat them lightly but thoroughly. Arrange the salad mixture attractively on individual chilled serving plates. Garnish with small spoonfuls of the Date Compote, sprinkle with the sliced toasted almonds, and drizzle lightly with aged balsamic vinegar.
Serve immediately.