Tuesday, May 4, 2010
Spinach Salad with Prosciutto Wrapped Chicken Thighs, Dates and Bleu Bénédictine
Blue Cheese and dates is a favourite combination of ours.
When invited to a party and asked to bring a little bite, this is what Simon always thinks about first. I usually split the dates open, stuff them with blue (or a mix of blue and cream cheese) and decorate with a mint leaf. Addictive.
To prepare the chicken for this salad, I started by laying flat the thighs and seasoning them with salt and pepper. Then, pitted the dates, stuffed them with Bleu Bénédictine. Put the dates, opening side down, on one end of the chicken thigh, then roll into a bundle. Wrap with prosciutto and, if grilling these on the BBQ, pierce with skewers to secure the parcel.
We cooked them on the top grill for about 10 minutes on medium-low heat, turning from time to time, keeping the lid closed. Turn off the gas and let sit in the hot BBQ for 5 minutes before slicing. We serve on baby spinach with a simple dressing of olive oil and balsamic.