Foie Gras-Stuffed Dates - cooking recipe

Ingredients

6 large medjool dates, halved lengthwise, pitted
2 ounces about foie gras (goose or duck liver)
fleur de sel
chopped fresh parsley

Preparation

Fill each date half with heaping 1/2 teaspoon foie gras.
Arrange filled dates on platter.
(Can be prepared 3 hours ahead. Cover and chill.)
Sprinkle each date with salt and parsley.