Cucumber Date Salad with Toasted Walnuts and Yogurt Dressing

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2 ea. English cucumbers, peeled and cut into bite size chunks
1 small  Fennel bulb, shaved thin on a Japanese mandolin
8 ea.  Medjool dates, pits removed, cut into slivers
1/2 cup  plain yogurt (preferably Greek)
2 tsp.   lemon juice
2 tsp.   extra virgin olive oil
To taste  kosher salt and freshly ground black pepper
1 oz (approx 2 cups) Arugula
2 oz   feta cheese, crumbled
1/4 cup  walnuts, toasted and coarsely chopped
2 Tbsp.  Chives, minced

1. Combine the cucumbers, fennel and dates in a mixing bowl. In a separate bowl, whisk together the yogurt, lemon juice, olive oil and season the dressing to taste with salt and pepper. 
2. Dress the cucumber mixture with enough of yogurt dressing to coat; toss gently and taste for salt and pepper. Gently toss in the arugula; transfer to a serving platter.
3. Top with the feta, walnuts and chives.

 Yield:  4-6 Servings