Mixed salad greens for four, washed and dried
6 Medjool dates, pitted and quartered lengthwise
1/3 cup pecans, toasted at 350 degrees for 5-6 minutes
2 oz. blue cheese
2 Tbsp. sherry vinegar
1 tsp. honey
1/2 tsp. Dijon mustard
1 small garlic clove, minced
2 Tbsp. light olive oil
Salt and pepper — start with 1/8 tsp salt

Divide the dates and pecans onto four salad plates. Top with mixed salad greens. Put the sherry vinegar, honey, mustard, garlic, and olive oil into a small jar and shake vigorously or just whisk everything together. Season the dressing. Drizzle a little over each salad. Top with a crumbled blue cheese of your choice.

Great Recipes for Local Foods
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