| ||1 || cup shelled walnuts |
| ||3 || Tbsp. honey |
| ||12 || fresh Medjool dates |
| ||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 |
| ||2 || cups loosely packed arugula, watercress, or other greens |
| ||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 |
- 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.
Reprinted by permission Copyright © 2009 Ten Speed Press