Farm Salad with Goat Cheese

Adapted from Food and Wine
Serves 6

1 fennel bulb, halved and cored
1 large carrot
1 small golden or red beet
3 large radishes
1 endive, sliced crosswise 1/2 inch thick
1 cup baby arugula
1 tablespoon each of dill, parsley and chives
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
3 ounces fresh goat cheese, crumbled
1/2 cup chopped almonds
4 Medjool dates, pitted and thinly sliced

1. Slice the fennel, carrot, beet and radishes very thinly and place in a large bowl.  Add the endive, arugula, dill, parsley and chives.
2. In a small bowl, whisk the balsamic vinegar with the olive oil and season to taste with salt and freshly ground pepper.
3. Add the dressing and half of the goat cheese, almonds and dates to the salad & toss gently. 
4. Arrange the salad on a large serving platter or individual plates.  Garnish with the remaining goat cheese, almonds and dates.