Place a medium frying pan over a medium heat. Add half the olive oil, then the onion. Cook the onion, turning regularly, until soft and caramelized. Add half the thyme leaves to the onions along with the pumpkin seeds. Toss the onion, pumpkin seeds and thyme together and cook for a further 1 minute, then turn off the heat.
Crumble the cheese over two plates, dividing it equally between them, then do the same with the chopped dates. Divide the warm onion mixture between the two plates, then drizzle over the honey. Roughly tumble each salad together.
In a small bowl, make a dressing by combining the remaining olive oil with the cider vinegar. Season the dressing with salt and pepper, then drizzle it over the two salad servings, scatter over the remaining thyme leaves, and serve immediately.