Buni's Bowl

Walnut halves and quarters	1 cup
Blue cheese	3 ounces
Buttermilk	3 tablespoons
Sour cream	3 tablespoons
Mayonnaise	2 tablespoons
Vinegar, white wine	2 teaspoons + ½ cup
Sugar	¼ teaspoon
Garlic powder	¼ teaspoon
Salt
Pepper, freshly ground
Onion, red, halved, cut into thin slices	1 medium
Duck breast, seared (see recipe)	2
Dates, Medjool, seeded, coarsely chopped	1 cup
Arugula	2 cups
Baby spinach	2 cups
Tomatoes, cherry	1 cup

1. Preheat the oven to 375°F; ensure a rack is mounted in the center. 
2. Line a baking sheeting with parchment or foil, spread the walnuts in a single layer, and baking until toasted, about 5 to 10 minutes; set aside on a rack to cool. 
3. In a small bowl, mash the blue cheese and buttermilk together with a fork until the mixture resembles large-curd cottage cheese. 
4. Stir in the sour cream, mayonnaise, 2-teaspoon vinegar, sugar, and garlic powder until well blended; season with salt and pepper. 
5. In a small bowl, combine the onion and ½-cup vinegar with 1-teaspoon salt; let set at least 15 minutes to pickle. 
6. In a large bowl, toss the arugula and spinach with the dates, walnuts, pickled onions (discarding the vinegar), and tomatoes. 
7. Drizzle with dressing, toss, and drizzle on a bit more before mounding into serving bowl. 
8. Top with sliced, seared duck breast meat.

Recipe based on James' love of walnut and blue cheese stuffed dates.