Salami snack

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Render the Salami: Place the salami slices in a dry skillet over medium heat and cook for 3 to 4 minutes until slightly crisp. Transfer the salami out of the pan, leaving the rendered fat behind.

Step 2

2. Crisp the Rosemary: Add the fresh rosemary sprigs to the remaining salami fat in the pan for about 1 minute until crisp, then remove.

Step 3

3. Toast the Pecans: Add the raw pecans and a pinch of kosher salt to the skillet and toast in the fat for about 2 minutes.

Step 4

4. Mingle: Return the crispy salami and rosemary to the skillet, add the torn Medjool dates, and toss everything together over heat for about 1 minute until warmed through.

Step 5

5. Finish: Transfer to a plate or bowl and top with flaky sea salt. Serve warm straight from the pan.

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