Baby Greens, Sautéed Medjool Dates and Roquefort Salad with BalsamicVinaigrette

This salad is truly heavenly. This is my favorite salad!  The dates make it so sweet, and the cheese is so delicious with the dates, that this salad could almost pass for a final course- like a cheese/dessert course!

Serves 6

For the salad:
1/2 lb mixed baby greens
1/2 lb Medjool dates, whole
2 tablespoons olive oil
1 teaspoon sea salt
1/4 lb Roquefort or Gorgonzola

For the dressing:
2 tablespoons extra virgin olive oil
2 tablespoons good Balsamic vinegar
1 tablespoon Maple Syrup
1 teaspoon Dijon mustard
1 teaspoon dried Italian Seasoning (or a mix of basil, oregano, thyme)
Sea salt, to taste
Fresh ground black pepper, to taste

To make the salad:

Put the greens in a large wooden salad bowl and set aside.

Heat a sauté pan over medium heat. Add the olive oil. When hot, add the dates.  Sauté for a few minutes while turning gently. Be careful that they don't get too brown-the sugars in them burn easily. Once the dates are warmed through, remove from the pan and toss with the sea salt.  Remove the pits and roughly chop the dates.  Add to the salad.

Crumble the Roquefort and add to the salad.

Make the dressing by whisking together the dressing ingredients.  Pour over the salad and toss well. Serve immediately while the dates are still warm.