Walnut-Bleu Date Vinaigrette Salad

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! 


  • 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
  • For food safety, gently rub produce under cold running water.


  1. 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.
  2. 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.
  3. 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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