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Honey Walnut–Stuffed Dates with Spicy Greens and Three Cheeses

From the book Cindy Pawlcyn’s Appetizers by
Serves 6


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


  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.

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....

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