Citrus salad with goat cheese-stuffed dates
Indulge in the vibrant flavors of citrus salad with savory goat cheese-stuffed dates. A deliciously refreshing and innovative dish awaits!
Ingredients:
- 1 shallot, diced
- 1/2 clove garlic, finely chopped
- 2 teaspoons lemon juice
- 2 teaspoons sherry vinegar
- 2 tablespoons extra-virgin olive oil, plus more for dates
- 8 pitted dates
- 1/4 cup goat cheese (fresh and creamy, not aged)
- A splash good balsamic vinegar
- 2 navel oranges (or Cara Cara or juice oranges)
- 1 seedless tangerine
- Coarse salt
- 1 tablespoon slivered blanched almonds, lightly toasted
- Lemon zest (preferably made with a zester, but a Microplane is fine)
- 8 parsley leaves
Instructions:
- Mix together shallot, garlic, lemon juice, and vinegar. Let it sit for a few minutes. Gradually blend in olive oil. Taste it. If it's too sour, add more oil. If it's too oily, mix in more vinegar or lemon juice. Set it aside.
- Heat up your broiler. Stuff each date with goat cheese (don't worry about being neat -- the cheese can overflow). Arrange the dates in a cast iron skillet or baking pan. Drizzle with olive oil and thick balsamic vinegar. Broil until the dates are just heated through and the cheese starts to turn golden. Keep an eye on them. Avoid burning. This should take around 4 minutes. Let them cool for a bit while you cut the citrus fruits.
- Using a serrated knife, carefully remove the outer skin and white pith from the oranges and tangerine. Cut them into slices longitudinally. Arrange the slices on a plate, slightly overlapping. Drizzle the citrus slices with the dressing you set aside (make sure to include some of the vinegary shallots). Sprinkle with salt. Place the warm dates on top. Decorate with almonds, lemon zest, and parsley leaves. Serve with a baguette. You will have extra dressing for tomorrow's salad.
Summary:
- Calories: 1158 kcal
- Fat: 42 g
- Protein: 18 g
- Carbs: 198 g
- Potassium: 2169 mg
- Magnesium: 186 mg