Description
A vibrant autumn salad featuring frisée lettuce, ripe pears, creamy blue cheese, roasted pistachios, and Medjool dates, drizzled with a zesty homemade dressing.
Ingredients
Scale
- Zest from 1 lemon
- 1/3 cup lemon juice (freshly squeezed)
- 1/4 cup extra virgin olive oil
- 1 ½ tbsp maple syrup (or honey)
- 1 tbsp whole grain mustard
- 1 tbsp Dijon mustard
- 2 to 3 garlic cloves, minced
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- Sea salt and black pepper to taste
- 1 large head frisée lettuce (about 10 cups chopped)
- 2 large pears, sliced
- 2 medium shallots, thinly sliced
- 1/3 cup salted, roasted pistachios
- 6 large Medjool dates, pitted and chopped
- 1/3 cup blue cheese (or goat cheese) for a creamy finish
Instructions
- Whisk together the lemon zest, lemon juice, olive oil, maple syrup (or honey), whole grain mustard, Dijon mustard, minced garlic, and thyme in a mixing bowl.
- Season with sea salt and black pepper to taste.
- Wash the frisée under cold water and use a salad spinner to dry thoroughly. Break into bite-size pieces and place in a large mixing bowl.
- Slice the pears and shallots; add them to the bowl with frisée along with the chopped dates and pistachios.
- Drizzle the dressing over the salad and gently toss to coat all ingredients evenly.
- Crumble the blue cheese over the top and serve immediately.
Notes
For best results, prepare the dressing a day in advance and toss the salad just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg