Ingredients

Scale

For the Salad
8 cups romaine or other sturdy lettuce, chopped into bite-sized pieces
6 Medjool dates, chopped into bite-sized pieces
¼ cup Marcona almonds
1 large Fuji apple, very thinly sliced (can sub any variety of sweet tart apple)
3 oz Manchego cheese, cut into ¼ inch dice (can sub Pecorino Romano)
1 cup cooked farro (cook according to package directions, can sub cooked barley)

For the Vinaigrette
½ cup champagne vinegar (can sub apple cider vinegar)
½ cup olive oil
2 T honey
2 tsp Dijon mustard
Kosher salt and pepper to taste

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Instructions

Place all the salad ingredients together in a large serving bowl.
In a smaller bowl, vigorously whisk together all the vinaigrette ingredients.
Pour the desired amount of vinaigrette onto the salad (save any extra vinaigrette for another purpose, store covered in the refrigerator), and toss to coat. Serve immediately.