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Roasted Shallots with Stuffed Green Gordal Olives and Valdeón Cheese

Yields1 Serving

Roasted Shallots with Stuffed Green Gordal Olives from Spain and Valdeón Cheese

 1 cup green Gordal olives, pitted (and stuffed with chocolate-coffee-date purée, optional)
 1 lb shallots
 1 oz Valdeón cheese (or your favorite blue cheese)
 1 tbsp pine nuts, roasted
 1 Granny Smith apple, thinly sliced
 1 tbsp chives, finely chopped
 ½ cup maple sherry vinegar syrup
 Assorted edible flowers (optional)
 Sea salt to taste
 Extra virgin olive oil, for cooking
Maple Sherry Vinegar Syrup
 1 cup dark maple syrup
  cup Spanish sherry vinegar
Chocolate-Coffee-Date Purée
 ½ lb pitted dates
 ½ oz dark couverture chocolate (64%)
 1 tbsp coffee (espresso)

In a small cake pan place the shallots cut in half, and pour enough extra virgin olive oil to cover them halfway. Add salt to taste.


Bake in the oven at 275°F for 1 hour 30 minutes.

Maple Sherry Vinegar Syrup

Pour into a pot, and simmer until a caramel texture is reached.

Chocolate-Coffee-Date Purée

Bring 1 cup of filtered water to a boil.


Add the pitted dates to the pot, cover with plastic film, and set aside for about 30 minutes.


Drain the dates (save the water, as you’ll use it later to add texture to the purée) and put in a blender with the chocolate and coffee.


Mix the dates, chocolate and coffee, and add the water slowly until the mixture becomes a smooth purée.


Coat the bottom of the plate with the syrup.


Arrange the roasted onions, roasted pine nuts, apple slices, Valdeón cheese, and green Gordal olives stuffed with the purée.


Add a splash of the virgin olive oil, and garnish with chopped chives and another trickle of maple sherry vinegar syrup.