Pear, Date & Walnut Salad with Blue Cheese

Serves: 4 Save

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)


Learn how to make this recipe at Cookie and Kate