Name: Arugula Avocado Salad with Date and Walnut Vinaigrette
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/2 cup olive oil; 1/4 cup vegetable oil; 6 unpeeled garlic cloves; 2 to 3 chiles de arbol (stemmed); 1 copious spoonful fresh oregano leaves (or from 2 to 3 sprigs of oregano); 1/3 cup sherry vinegar; 1/4 teaspoon dijon mustard; 1 teaspoon kosher or sea salt; 4 to 6 medjool dates (pitted and finely chopped); 2/3 cup walnuts; 5 to 6 ounces baby arugula; 1 to 2 ripe avocados (halved, pitted, diced); 1/2 cup crumbled queso fresco