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Honey Walnut-Stuffed Dates with Spicy Greens; Copyright © 2009, Photography by Laurie Smith and Ed Anderson (#220411)

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Honey Walnut–Stuffed Dates with Spicy Greens and Three Cheeses

From the book Cindy Pawlcyn’s Appetizers by Cindy Pawlcyn

Serves

Ingredients

	1	cup shelled walnuts
	3	Tbsp. honey
	12	fresh Medjool dates

Vinaigrette

	1	Tbsp. balsamic vinegar
	1	shallot, thinly sliced
	~	Pinch of kosher salt or sea salt
	~	Pinch of freshly ground black pepper
	3	Tbsp. extra-virgin olive oil

Greens

cups loosely packed arugula, watercress, or other greens

Cheeses

	5 to 6	oz. Cowgirl Creamery Mt. Tam triple-cream, Brie, or Saint André cheese
	6	oz. Tomme de Savoie cheese
	5	oz. fresh Chabis goat cheese

Steps

Preheat the oven to 350 degrees. Toast the walnuts for 7 to 10 minutes. Remove from the oven, let cool, and then coarsely chop. Combine with the honey in a small bowl. Halve the dates lengthwise, remove the pits, and stuff with the walnut mixture.
In a small bowl, combine the vinegar, shallot, salt, and pepper, and mix well. Slowly whisk in the olive oil, stirring until emulsified. Gently toss 2 tablespoons or so of the vinaigrette with the greens. Divide the greens among 6 plates, placing them in the center.
Cut each variety of cheese into 6 pieces. Place a piece of each kind of cheese and 4 date halves around the edge of every plate. Drizzle a few drops of the remaining vinaigrette over the goat cheese and serve.

This content is from the book Cindy Pawlcyn’s Appetizers by Cindy Pawlcyn.

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Tabbouleh

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