Recipes

Name: Walnut-Bleu Date Vinaigrette Salad
Prep time: 25 min
Yield: 4 Servings
Ingredients: Sesame Date Vinaigrette:; 6 pitted dates; 3 tablespoons sesame oil; 1 teaspoon soy sauce; 1/4 cup rice vinegar; 1 tablespoon minced garlic; 2 tablespoons honey; 1/4 teaspoon coarse Dijon mustard; pinch of salt; pinch of pepper; Salad Topping:; 6 dates, finely chopped; 2/3 cup chopped Fisher® Walnut Halves and Pieces; 1 tablespoon honey; 1 teaspoon brown sugar; 1/8 teaspoon salt; Salad:; 6 cups mixed salad greens with radicchio and romaine; 1 cup halved yellow cherub tomatoes; 1/2 cup crisp Asian pear, peeled and finely chopped; 4 ounces chopped bleu cheese

Walnut-Bleu Date Vinaigrette Salad

Salads, Walnuts

Yield: 4 Servings
Prep Time: 25 Mins.
Cook Time: N/A
This recipe is so delicious and original it won the Fisher® My Fresh Twist Recipe Contest! Lori McLain, from Denton Texas shared her fresh twist on her Walnut-Bleu Cheese Date Vinaigrette salad made with Fisher® Walnut Halves and Pieces. It is Fisher® Nuts recommended and Chef Alex Guarnaschelli approved!

Ingredients

Sesame Date Vinaigrette:
6 pitted dates
3 tablespoons sesame oil
1 teaspoon soy sauce
1/4 cup rice vinegar
1 tablespoon minced garlic
2 tablespoons honey
1/4 teaspoon coarse Dijon mustard
pinch of salt
pinch of pepper
Salad Topping:
6 dates, finely chopped
2/3 cup chopped Fisher® Walnut Halves and Pieces
1 tablespoon honey
1 teaspoon brown sugar
1/8 teaspoon salt
Salad:
6 cups mixed salad greens with radicchio and romaine
1 cup halved yellow cherub tomatoes
1/2 cup crisp Asian pear, peeled and finely chopped
4 ounces chopped bleu cheese

Directions

Vinaigrette: Place dates, sesame oil, soy sauce, vinegar, garlic, honey, mustard, salt and pepper in the bowl of a small food processor and puree until smooth. Chill while preparing the salad.
Topping: Combine dates, walnuts, honey, brown sugar and salt in a medium skillet. Cook over medium-high heat until nuts are toasted and mixture is sticky. Transfer to a cookie sheet that has been sprayed with non-stick cooking spray and spread out to cool.
Salad: Divide salad greens among 4 small plates. Top with tomatoes and pears. Divide bleu cheese crumbled over the top of each salad. Top each with cooled topping mixture. Drizzle salads with sesame date vinaigrette.