Creamy California Date Peppercorn & Lime Dressing



5 California medjool dates, pitted and soaked in hot water for 10 minutes
1 lime, peel removed
2 tablespoons rice wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon whole peppercorns, either kampot (red) or black
1 teaspoon dried mint
Kosher salt


1 bulb fennel, shaved thinly
3 stalks celery, sliced thinly on the bias
1 green apple, cored and sliced
1/2 lime
1 cup cooked farro
1 15-ounce can whole chickpeas, drained and rinsed
Handful of roasted walnuts, chopped
Handful of mint leaves
Handful of dried cranberries


1) Blend dates, lime, rice wine vinegar, extra virgin olive oil, peppercorns, mint and a big pinch of salt until smooth. Thin with date soaking water to desired consistency. Set aside.
2) Toss fennel, celery, apple with lime and a big pinch of salt.
3) Pour dressing into a large bowl. Top with farro, chickpeas, walnuts, cranberries and a big handful of the fennel celery salad. Toss together well. Taste for seasoning.
4) Smack mint between your hands to activate their aromatic oils. Sprinkle over the top of the salad. Top with another big serving of the fennel celery salad. Serve.