STUFFED DORBLU DATES WITH A FENNEL AND CELERY SALAD

RECIPE SERVES 4

INGREDIENTS

FOR THE DATES

100 g DORBLU Classic, finely diced
2 tbsp. sweet chestnut honey
1 bulb fennel
1 stalk celery
zest of unwaxed orange
50 ml orange juice
20 ml white wine vinegar
50 ml olive oil
1 bay leaf
1 clove garlic
50 g roasted pine nuts to decorate
salt and pepper

FOR THE SALAD

100 g DORBLU Classic, finely diced
3 tbsp. sweet chestnut honey
50 ml cream
10 slices Parma ham

20 dates (pitted)

PREPARATION

Strain DORBLU Classic through a hair sieve. Stir in with the cream and sweet chestnut honey until smooth.
Put the mixture in a piping bag and use to fill the dates. Halve the Parma ham slices lengthways, wrap round the dates and put in a pan.
Fry on a high heat so that the ham turns nice and crispy.

FOR THE SALAD

Julienne the orange zest and blanch in salt water. Wash the fennel and celery, wipe and cut into thin strips. For the vinaigrette, boil down half of the orange juice.
Mix in the sweet chestnut honey, white wine vinegar and olive oil. Add the julienned orange, bay leaf and peeled garlic clove, and leave to marinate for an hour. Remove the garlic and bay leaf.

Season the vinaigrette with salt and pepper.

Drizzle the salad with the vinaigrette, place the dates on the top and decorate with the remaining diced DORBLU Classic and the pine nuts.