Serves: 4 salads

Ingredients

Vinaigrette

.25 cup extra-virgin olive oil

1. tablespoons white wine vinegar

1 teaspoon honey or maple syrup

1 teaspoon Dijon mustard

Pinch of salt

Several twists of freshly ground black pepper

Salad

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 Bartlett pears, unpeeled and cubed and tossed in lemon juice (to last all week!) 

⅓ cup crumbled blue cheese 

Instructions

1. To make the dressing: In a small bowl, combine all of the dressing ingredients and whisk to combine.  I store the dressing separately in a small mason jar.  

2. To make the salad: divide all remaining ingredients evenly in four large mason jars.   Layer in the following order; walnuts, dates, blue cheese, chicken, pears and finally lettuce.