Pear, Date & Walnut Salad with Blue Cheese

Ingredients (11)

• 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)