- Add all ingredients to a non-stick skillet and cook over medium heat, stirring often, until the sugar melts. If it's not melting, then turn the heat up to medium-high but do not leave its side! It'll burn quickly. Stir to coat all of the nuts in sugar, then pour onto a piece of parchment paper on a baking sheet or just on your countertop. Leave to harden. **if the nuts do not harden and remain sticky, bake them for 10 minutes on 325*. It's a humidity thing but this typically solves it**
- Add everything but the olive oil to a jar and shake vigorously to combine. Add the olive oil and shake again, for longer than you think, to get it all to emulsify. Taste and adjust how you like it.
- Cut out the core of the lettuce, then separate the leaves and wash them.
- Place the washed leaves in a large, low bowl. Season the leaves with salt and pepper. Thinly slice the pears and add on top. Use a vegetable peeler to peel big pieces of Gouda onto the salad. No need to measure, just add as much as you like! Sprinkle the dates on top.
- Use a cup to break the nuts apart once they're totally cool and hardened. Add them to the salad.
- When you're ready to eat, toss your desired amount of dressing into the salad! You will not need all of the dressing, and it'll be good in the fridge for 10 days.