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lili@delightfulpalate.net

Citrus Salad and Stuffed Dates with Goat Cheese and Delightful Palate's Stone Fruit Nectar Vinaigrette

Citrus Salad and Stuffed Dates with Goat Cheese and Delightful Palate's Stone Fruit Nectar Vinaigrette
Citrus Salad and Stuffed Dates with Goat Cheese and Delightful Palate's Stone Fruit Nectar Vinaigrette

                                                         Delightful Palate’s Stone Fruit Nectar Citrus Salad with Goat Cheese Dates

                                                                                                            Serves 6

 

10-pitted dates

1/2
 cup of Delightful Palate’s Stone Fruit Nectar Torte

6
navel oranges (or Cara Cara or juice oranges)

3seedless tangerine

3 Satsuma’s, peeled and sectioned

1 fennel bulb, sliced thinly

2 avocados, peeled and sliced

2 green onions, chopped

1 bunch of arugula

¼ cup roasted salted pecans, chopped

½ cup of Delightful Palate’s Stone Fruit Nectar Vinaigrette

Lemon zest (preferably made with a zester, but a Microplane is fine)

8parsley leaves

Coarse salt and pepper

 

Fill each date with Delightful Palate’s Stone Fruit Nectar Torte (no need to be careful -- the cheese can be spilling out). Place dates on a plate and sprinkle with roasted pecans. With a serrated knife, carefully cut off the skin and the pith off of the oranges and the tangerine. Slice them both longitudinally. Spread slices out on plate, overlapping a bit. With a spoon, splash of Stone Fruit Nectar vinaigrette, sprinkle with salt.  In a bowl add avocados, sliced fennel , green onions and arugula in a bowl and a splash with a few tablespoons of Stone Fruit Nectar vinaigrette and salt and pepper and layer over sliced oranges. Follow with a layer of Satsuma segments. Nestle in the dates. Garnish with pecans, lemon zest, and parsley leaves.