Sent by the wonderful Tuyet!
2 Tbl White Balsamic Vinegar
1 tsp whole-grain Mustard
2 tsp minced shallot (1 shallot)
Salt & fresh ground pepper
3 Tbl Extra Virgin Olive-Oil
4 oz Butternut Squash (1 squash peeled)
3 small carrots, peeled
2 oz dates, thinly sliced (apx 1/2 cup)
1/4 cup roasted, salted sunflower seeds
4 oz baby arugula
1. Combine first 4 ingredients in a small bowl, pour oil in slowly, steady stream and whisk constantly.
2. Using a mandolin or vegetable peeler, shave squash & carrots into a large bowl.
3. Add dates, seeds and arugula. Toss.
4. Serve Immediately