Pear Salad with Walnuts

The method's theirs. Go give them the click.

Ingredients

¼ cup extra-virgin olive oil
1 ½ tablespoons white wine vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
Pinch of salt
Several twists of freshly ground black pepper
⅓ 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 ¼-inch thick pieces
⅓ cup crumbled blue cheese or goat cheese (Jennifer used Roquefort; I used a more generic blue cheese option from Whole Foods but I think Gorgonzola would work well, too)

As published by Cookie and Kate.

The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.