Rosemary-Sizzled Salami, Dates, and Pecans

• portions: 6 servings

Ingrédients

1 6-oz. spicy salami log, sliced ¼" thick

3–4 sprigs rosemary

1½ cups raw pecans

Kosher salt

10 Medjool dates, pitted, torn in half

Flaky sea salt

Instructions

Arrange one 6-oz. spicy salami log, sliced ¼" thick, in a single layer in a dry medium skillet. Set over medium heat and cook, undisturbed, until slightly crisped, about 3 minutes (the fat may smoke a little). Toss and cook 1 minute more. Transfer salami to a small bowl, leaving fat behind in pan.

Add 3–4 sprigs rosemary to same pan and cook, tossing, until slightly crisped, about 1 minute. Transfer to bowl with salami, leaving fat behind in pan.

Add 1½ cups raw pecans to pan, season with kosher salt, and cook, tossing often, until slightly darkened in color and fragrant, about 2 minutes. Return salami and rosemary to pan, add 10 Medjool dates, pitted, torn in half, and cook, tossing often, until dates are heated through, about 1 minute. Transfer to a shallow bowl and sprinkle with flaky sea salt.