Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Honey Walnut–Stuffed Dates with Spicy Greens and Three Cheeses

From the book Cindy Pawlcyn’s Appetizers by
Serves 6

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

2 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

  1. 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.
  2. 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.
  3. 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.

Subscribe
Comments
There are 2 comments on this item
Add a comment
Average Rating 4
50% recommend this recipe
1. by Kasey on Apr 24, 2009 at 1:22 PM PDT

I have been trying to make it to Cindy’s Backstreet Kitchen for ages now--one day I will! In the meantime, this looks like a fantastic nibble with a glass of wine.

2. by foodgeek on Apr 25, 2009 at 6:17 AM PDT
Rating: four

Oh, wow, that looks good. And I just happen to have some St. Andre in the fridge already....

Add a comment
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

Welcome to the Culinate archives

An update

Please explore our recipes and stories.

Subscribe