Adapted from NYTCooking
* Ingredients currently available at the farmers’ market
1 Tablespoon wine vinegar
½ medium red onion,* thinly sliced
½ cup dates, pitted and quartered lengthwise
pinch of salt
2 Tablespoon unsalted butter
2 Tablespoons olive oil
2 small pitas, roughly torn into ½ inch pieces
½ cup whole unsalted almonds, coarsely chopped
6 ounces fresh spinach leaves*
2 teaspoons lemon zest
2 Tablespoons freshly squeezed lemon juice
- Put vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well. Let it sit for 20 minutes, then drain and discard any residual vinegar.
- Meanwhile, heat butter and 1 Tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until the pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in the lemon zest. Set aside to cool.
- When ready to serve, toss spinach leaves with pita mixture in a large bowl. Add date and onion mixture, remaining 1 Tablespoon of oil, and lemon juice.