Stuffed Dates
Spoonsparrow stuffed dates: This snack is a little sin worth indulging in – it tastes irresistibly delicious and has low cholesterol.
Ingredients
- 220 g dates (12 dates)
- 30 g Walnuts
- 6 sage leaves
- 120 g young goat cheese
- Salt
- black pepper
- 3 slices Parma ham
- 100 g baby salad mix
- 0.5 lemon
- 1 tbsp extra virgin olive oil
Instructions
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1.
Peel the dates and slit them lengthwise, removing pits.
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2.
Toast the walnuts without added fat and chop them finely.
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3.
Wash the sage leaves, shake off excess water, and finely chop them.
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4.
Combine both chopped ingredients with the goat cheese, seasoning with salt and pepper.
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5.
Fill each date with the cheese mixture.
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6.
Cut the Parma ham into 12 equal pieces and wrap one piece around each stuffed date. Place the wrapped dates, open side up, in a baking dish and bake in a preheated oven at 200 °C for 12 minutes (convection not recommended; gas stove: level 3).
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7.
Clean, wash, and dry the salad greens. Squeeze the lemon juice. Mix 1 tbsp of the juice with salt and pepper, whisk in the olive oil, and toss with the salad. Arrange the salad on a plate and serve alongside the stuffed dates.
