Black Forest Salad

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The German Cambozola cheese, a kind of cross between a mild gorgonzola and a creamy Brie, adds just the right touch to these Medjool dates. In Germany, dates typically are imported from Tunisia. But in the warm months, they love (and you will love) this same salad made with fresh figs instead. In Germany, most of the figs come from Turkey.



¼ cup port wine

1 tablespoon Fischer & Wieser Whole Lemon & Fig Preserves

1 ½ tablespoon Fischer & Wieser’s Champagne Honey Mustard

1 tablespoon extra-virgin olive oil

Salt and pepper, or seasoning blend


1 (10-ounce) packaged cubed butternut squash

6 pitted Medjool dates

Salt and pepper, or seasoning blend

¼ pound German Cambozola cheese

3 slices Black Forest ham, sliced lengthwise

2 cups spring mix

1 cup broccoli/carrot slaw

½ cup roughly chopped walnuts


Heat the port in a saucepan and liquefy the preserves in the port. Cook for about 5 minutes to remove the alcohol taste, then turn off the heat and add mustard and olive oil. Season with salt and pepper.

Preheat oven to 350 degrees. Toss the squash and the dates in about 1/43 cup of the dressing, then spread on a baking pan and roast in the oven until squash is tender and lightly caramelized, 12-15 minutes. Let cool.


Slice open the cooled dates and, using a spoon or your fingers, stuff with the cheese. Wrap dates with the ham. Combine spring mix with slaw in a mixing bowl and toss with about ½ the remaining dressing. Divide this over 6 small salad plates. Top with the butternut squash, sprinkle with walnuts and set a stuffed date on top. Drizzle with remaining dressing. Serves 6.



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