Name: Gorgonzola Chorizo Stuffed Dates Recipe
Total time: 50 min
Yield: 6
Cuisine: Spanish

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These gorgonzola-chorizo stuffed dates are a taste sensation with the creamy-tangy gorgonzola, the spicy chorizo sausage and the sweet moist dates. A lemon-tarragon vinaigrette is spooned over the dates adding another element to this appetizer which can also be served as a salad or starter. 

How to make Gorgonzola Chorizo Stuffed Dates Recipe

Savor The Best

Crawler

Spanish

<p>These gorgonzola-chorizo stuffed dates are a taste sensation with the creamy-tangy gorgonzola, the spicy chorizo sausage and the sweet moist dates. A lemon-tarragon vinaigrette is spooned over the dates adding another element to this appetizer which can also be served as a salad or starter. </p>

Non Vegetarian

Large dates,  with pits

Olive oil

Medium shallot,  chopped

Garlic cloves,  finely chopped

Sea salt

Freshly ground black pepper

Chorizo sausage

Gorgonzola cheese,  crumbled

Roasted pecans,  chopped

Roasted pecan haves

Fresh lemon juice

Small garlic clove,  grated

Chopped fresh tarragon

Dijon mustard

Kosher salt,  freshly ground pepper

Salad greens

step 1

With a small knife, cut each date lengthwise on one side of the date. Open the date, remove and discard the pits. Place the dates on a plate and reserve.

step 2

Heat the olive oil in a large skillet over medium-low heat. Add the shallot and garlic and cook, stirring frequently, until the shallot appears translucent. Add the chorizo, salt and pepper and cook, breaking the chorizo up with a fork into small pieces. Continue to cook and stir until the chorizo is fully cooked and slightly browned but not crisp, about 6-7 minutes. Remove from the heat and transfer to a paper-towel lined plate to drain and cool.

step 3

To a small dish, add the gorgonzola cheese, chopped pecans and the cooled chorizo mixture. Stir until the mixture is evenly blended. Using a small appetizer spoon, fill the cavity of each of the reserve pitted dates with about 1 teaspoon of the filling. Add a pecan half to each filled date and place on a baking sheet. Transfer to the oven and bake for 5 to 7 minutes or until they are heated through and the filing is slightly oozy. Remove from the oven and allow to cool for 5 minutes.

step 4

Combine lemon juice, garlic, tarragon, and mustard in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Alternatively, add the ingredients to a pint mason jar, put the lid on and shake to combine.

step 5

Add the salad greens to a shallow bowl and pour 1/3 of the vinaigrette over and toss to combine.

step 6

Arrange the salad in a long strip on one side of a serving platter. Add the warm dates in a strip alongside of the salad and spoon some of the remaining vinaigrette over the dates. Alternatively, add a portion of the salad to a small salad plate and add 3 or 4 dates to each plate and spoon the vinaigrette on the dates.

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Gorgonzola Chorizo Stuffed Dates Recipe

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Ingredients for Gorgonzola Chorizo Stuffed Dates Recipe

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