Pear Salad with Walnuts

Bahan-bahan (4 porsi)

• ¼ cup extra-virgin olive oil
• 1 ½ tablespoons white wine vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Pinch of salt
• Several twists of freshly ground black pepper
• ⅓ cup chopped raw walnuts
• 5 to 6 ounces red leaf lettuce, torn into small pieces (about 5 to 6 cups), or spring mix
• 7 Medjool dates, pitted and sliced thin
• 2 Bosc* or Bartlett pears, unpeeled and sliced into ¼-inch thick pieces
• ⅓ cup crumbled blue cheese or goat cheese (Jennifer used Roquefort; I used a more generic blue cheese option from Whole Foods but I think Gorgonzola would work well, too)