I absolutely love prosciutto wrapped dates stuffed with goat cheese. It serves as a tasty appetizer in and of itself, but is also a great way to spice up a salad. I like to use a plain goat cheese, then stuff fresh rosemary into the goat cheese, to infuse it with flavor during the baking process. I also like to drizzle a honey, balsamic vinaigrette over the stuffed figs and arugula. It compliments all of the flavors really well.
Arugula Salad with Prosciutto Wrapped Dates, Stuffed with Goat Cheese and Rosemary
- 1 bag of arugula
- 1/3 cup soft goat cheese
- 16 Medjool dates
- 8 thin slices prosciutto, halved lengthwise
- 3 sprigs fresh rosemary
- Fresh cracked black pepper
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Preheat oven to 35o degrees.
Remove the pits from the dates by slicing off the ends and gently squeezing out the pits. Wrap each date with a slice of prosciutto, then stuff the dates with the goat cheese. I like to use the thick end of a chopstick to stuff the dates.
Cut the sprigs of rosemary into 16 pieces. Insert the small herb sticks into each stuffed date, then gently place the dates, standing up, in a small ramekin or baking dish. Sprinkle with fresh black pepper.
Put the ramekin into the oven for about 15 minutes, just to warm the dates and slightly crispen the prosciutto. While the stuffed dates are in the oven, mix the honey, olive oil, balsamic vinegar really well. Season with fresh, cracked pepper.
Remove the ramekin from the oven, then remove and discard all of the rosemary pieces. Lay the prosciutto wrapped dates over a bed of arugula. Then drizzle with the honey balsamic vinaigrette.