Like many of my recipe ideas, this came from thinking on what ingredients I had in my refrigerator and how I could use them together. I don’t always buy blue cheese so it was a treat to have that in the fridge.
I was thinking about what to make for dinner and I remembered reading a recipe on the lid of a date container for blue cheese stuffed, bacon-wrapped dates. I realized that I had all of those ingredients and decided I’d use that recipe as inspiration for a salad.
This salad is very elegant and big on flavor. It would be great to serve at a party because it’s simple but impressive. I’m not always a fan of blue cheese, but when it’s paired with something sweet I really love it! The dates in this recipe help to balance out the flavor of the blue cheese.
With the changing of the leaves and the chilly nights and the sun setting a little sooner, we know fall is upon us. The flavors of this salad and the warmth of the vinaigrette make this a wonderful dish for the fall season. Just thinking about it makes me want to make it for dinner tonight!
Blue Cheese and Date Salad with Warm Bacon Vinaigrette – Serves 4, Cook Time – 15 minutes
8 cups Mixed Greens
5-7 Dates, chopped
1/3 cup Blue Cheese Crumbles
1/4 cup Walnuts, chopped
3-4 slices of Bacon, sliced
5 tablespoons Bacon Drippings/Olive Oil
2 tablespoons Red Wine Vinegar
1 teaspoon Honey
1 teaspoon Dijon Mustard
Cook the sliced bacon in a skillet over medium heat, stirring occasionally until crispy. Remove the bacon and drain on a paper towel. Keep the rendered bacon fat in the pan to make the vinaigrette later.
Put the mixed greens in a salad bowl and top with the blue cheese, dates, walnuts, and bacon.
In the pan with the bacon fat, add the vinegar, honey, mustard, and pepper and whisk until combined. (If you want, use a combination of the bacon drippings and extra virgin olive oil).
Right before serving, dress the salad with the vinaigrette. This salad is great served with chicken, pork, or steak. Enjoy!