Heat 1 tablespoon olive oil in a large skillet over medium.
Cook chopped guanciale until browned and crisp, about 4 minutes.
Add chopped shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes.
Turn down heat, add corn kernels and warm through for further 2 minutes.
Take off heat. Let cool slightly, then stir in Sherry vinegar.
In a large bowl, toss the bunch of arugula with extra-virgin olive oil.
Add chopped dates to warm dressing mix. Combine thoroughly then toss through arugula.
Serve topped with shaved parmesan and a pinch of chopped chives.
0 servings