• Preheat the oven to 350°F
• 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.
• 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.
• 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.

For the Salad and Vinaigrette:

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

To assemble:

• 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.