Top | Cindy Pawlcyn's Appetizers

Honey Walnut–Stuffed Dates with Spicy Greens and Three Cheeses

(recipe, Cindy Pawlcyn)

primary-image, l


  1. 1 cup shelled walnuts
  2. 3 Tbsp. honey
  3. 12 fresh Medjool dates
  1. 1 Tbsp. balsamic vinegar
  2. 1 shallot, thinly sliced
  3. Pinch of kosher salt or sea salt
  4. Pinch of freshly ground black pepper
  5. 3 Tbsp. extra-virgin olive oil
  1. 2 cups loosely packed arugula, watercress, or other greens
  1. 5 to 6 oz. Cowgirl Creamery Mt. Tam triple-cream, Brie, or Saint André cheese
  2. 6 oz. Tomme de Savoie cheese
  3. 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.