Foie Gras-Stuffed Dates
['6 large Medjool dates, halved lengthwise, pitted', '2 ounces (about) foie gras (goose or duck liver)', 'Fleur de sel*', 'Chopped fresh parsley']
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.
*A type of French sea salt; available at specialty foods stores and some supermarkets.
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