- 2 pitted dates
- 1/3 cup plus 1/4 cup vegetable oil, divided
- 1 teaspoon finely grated lime zest
- 1/4 cup lime juice
- Salt
- Pepper
- 4 thinly sliced large shallots
- 1 trimmed bunch flat-leaf spinach
- 3/4 cup chopped dates
- Blend 2 pitted dates, 1/2 cup vegetable oil, 1 teaspoon finely grated lime zest, and 1/4 cup lime juice in a blender until smooth; season with salt and pepper. Heat 1/4 cup vegetable oil in a medium saucepan over medium-high heat and cook 4 thinly sliced large shallots, stirring often, until golden brown and crisp, 5–7 minutes; drain on paper towels and season with salt. Toss 1 trimmed bunch flat-leaf spinach and 3/4 cup chopped dates with dressing. Top with shallots.