Broccoli Spoon Salad with Warm Vinaigrette

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

6 Tbsp. grapeseed or other neutral oil

2 tsp. ras-el-hanout

1 garlic clove, finely grated

2 Tbsp. fresh lemon juice

2 Tbsp. white balsamic vinegar or white wine vinegar

1 Tbsp. honey

Kosher salt, freshly ground pepper

¼ cup raw pistachios

1 small shallot, finely chopped

1 medium jalapeño, finely chopped

6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch)

1 cup finely chopped cilantro

⅓ cup finely chopped pitted dates

Directions at bonappetit.com

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