Recipes
Walnut-Bleu Date Vinaigrette Salad
- 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
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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
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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
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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.
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