Spinach Salad with Dates and Walnuts

Another winner from Jerusalem. This is a very flavorful salad, I made a few changes, swapped almonds for walnuts and cut back the oil a bit.

1 TBSP white wine vinegar
1/2 medium red onion, thinly sliced
8 Medjool dates, quartered length-wise, pitted
2 TBSP butter
2 TBSP olive oil
2 small flat breads, roughly torn into 1 1/2 inch pieces
1/2 raw walnuts, chopped
2 tsp sumac
1/2 tsp red pepper flakes
6 oz. baby spinach leaves
2 TBSP freshly squeezed lemon

Put the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well. Leave to marinate for 30 minutes.

Meanwhile, heat the butter in a medium frying pan over medium heat. Add the flat bread and walnuts and cook for 4-6 minutes, striring all the time, until flat bread is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Toss spinach leaves with with the warm flatbread mixture in a large mixing bowl. Add the dates and red onion mixture, the olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

Serves 4.

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