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Toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5–8 minutes. Let cool slightly, then finely chop.
Mix goat cheese, salami, and lemon zest in a medium bowl.
Slice dates in half lengthwise, taking care not to cut all the way through, and open like a book. Stuff each date with a small scoop of goat cheese mixture.
Arrange dates, filling side up, on a large plate or platter. Drizzle honey over and top with pistachios.