1 Toast pine nuts in a small dry pan until golden. Put on a plate and let cool, then coarsely chop.
2 Peel shallots, leaving roots intact, then cut in half. Heat with the vegetable broth in a small pot. Cover and cook for 20 minutes over low heat, stirring occasionally.
3 Meanwhile, remove the pits from the dates and cut dates into strips. Stir together balsamic vinegar and cornstarch. Add dates and balsamic mixture to the shallots and bring to a boil.
4 Let the sauce cool for about 30 minutes, then season to taste with salt and pepper. Serve sprinkled with pine nuts.