1In a small food processor or chopper,place dressing ingredients: 6 dates, sesame oil, soy sauce, vinegar, garlic ,honey, coarse mustard, salt and pepper. Blend together until smooth. Place mixture in the fridge while the rest of the salad is prepared.
2Place topping ingredients in a medium skillet and stir together over medium high heat until toasted and sticky. Transfer to a cool cookie sheet and spread out to cool.
3Divide salad greens between two large salad plates or 4 small ones. Top with tomatoes. Divide bleu cheese crumbled over the top of each salad. Top each with cooled topping mixture. Drizzle salads with sesame date vinaigrette.