5 kumquats4 handfuls baby arugula½ cup flat-leaf parsley leaves
2 Medjool dates, pitted and diced
¼ cup Parmesan shavings2 teaspoons lemon juice2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste.
Slice the kumquats into thin rounds, discarding the seeds. Combine the arugula, parsley, dates, kumquats and Parmesan in a large bowl.
Whisk together the lemon juice and olive oil; season with salt and pepper. Pour over the salad and toss. Serves 4.
Adapted from New York Times Magazine