Name: Pear, Date and Walnut Salad with Blue Cheese
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 salads
Ingredients: 1/4 cup extra-virgin olive oil; 1 1/2 tablespoons white wine vinegar; 1 teaspoon honey or maple syrup; 1 teaspoon Dijon mustard; Pinch of salt; Several twists of freshly ground black pepper; 1/3 cup chopped raw walnuts; 5 to 6 ounces red leaf lettuce, torn into small pieces (about 5 to 6 cups), or spring mix; 7 Medjool dates, pitted and sliced thin; 2 Bosc* or Bartlett pears, unpeeled and sliced into 1/4-inch thick pieces; 1/3 cup crumbled blue cheese (Jennifer used Roquefort; I used a more generic blue cheese option from Whole Foods but I think Gorgonzola would work well, too)