Healthy fare for the goat cheese lover, warm medjool dates stuffed with goat cheese and served with strawberry cucumber salsa. We found this at Joylicious along with a touching blog about visiting a grandmother in China.

Ingredients for Warm Medjool Dates Stuffed with Goat Cheese:

(serves 2)

• 8 Medjool Dates
• 2 ounces of goat cheese
• 1 cup Mesclun
• 1 cup Arugula
• 1 cup Spinach

From Boulevard:

For the Dates – Make a lengthwise slit in each date and pull out the pit.  Roughly divide the goat  cheese into 12 pieces, stuff into the dates, and press them closed.  Place, seam side down, on a small sheet pan or baking pan.  Set aside or refrigerate until ready to serve.  Just before serving, heat the dates in a 350F oven for 1 to 2 minutes, or until warm.  (I placed mine in for 7 minutes until the goat cheese was browned)

Ingredients for Strawberry Cucumber Salsa:

• 4 strawberries, husked and small diced
• 1/8 cup celery, small diced
• 1/8 cup cucumber, small diced
• 1/4 cup toasted pecans, coarsely chopped
  
• 2 tablespoons lemon juice, freshly squeezed
• salt to taste
  

Mix all ingredients in a bowl and taste with salt.  Set aside until ready to serve.

To serve the salad, toss the mixed greens in a little lemon juice if desired, and sprinkle with salt and pepper.  Place in a mound on a plate and place the salsa ontop.  Place 4 warm dates on each plate and serve immediately.

Related Posts

1. Red potato and goat cheese tart with frisee and bacon salad
2. Goat Cheese Truffles
3. Goat cheese puff pastry with cranberry chutney
4. Zucchini Quiche with Goat Cheese
5. Wild Mushroom and Goat Cheese Quesadillas

This entry was posted on Thursday, March 4th, 2010 at 9:44 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed.