Ingredients

• 2 1/2 ounces blue cheese
• 3 tablespoons buttermilk
• 3 tablespoons sour cream
• 2 teaspoons white wine vinegar
• 1/4 teaspoon sugar
• Salt and freshly ground black pepper to taste
• 2 oranges, cut into suprêmes
• 1 grapefruit, cut into suprêmes
• 2 Champagne mangoes, peeled, pitted, and thinly sliced
• 2 Anjou pears, cored and thinly sliced
• 1/2 cup shredded fresh coconut
• 3 ounces pitted dates, coarsely chopped, plus more for garnish
• 1/4 cup slivered almonds
• 3/4 teaspoon ground cardamom
• 2 teaspoons coconut water
• Chopped fresh flat-leaf parsley, for garnish

Instructions

1. Mash the cheese in a small bowl with a fork. Add the remaining ingredients and whisk until combined but still a bit lumpy.
2. Make the salad: Combine the orange, grapefruit, mango, and pear slices in a medium bowl. Add the shredded coconut, dates, and almonds, then sprinkle with the cardamom, add the coconut water, and thoroughly toss the salad. Add the dressing and toss together. Divided the salad among individual bowls or serve it in a large bowl for a family-style dinner. Garnish with more chopped dates and some parsley, if desired.
3. Combine the orange, grapefruit, mango, and pear slices in a medium bowl. Add the shredded coconut, dates, and almonds, then sprinkle with the cardamom, add the coconut water, and thoroughly toss the salad. Add the dressing and toss together.
4. Divided the salad among individual bowls or serve it in a large bowl for a family-style dinner. Garnish with more chopped dates and some parsley, if desired.