MAKES 4 SERVINGS Courtesy of Chef Ryan Gall, Salu, New Orleans and Louisiana Cookin’ Magazine 8 Medjool dates, pitted and sliced lengthwise 3 tablespoons Mascarpone cheese, softened 4 slices apple-smoked bacon, par-cooked and halved 2 ounces arugula 1 ounce roasted red peppers julienne 1/2 teaspoon capers Lemon Vinaigrette (recipe follows) Preheat oven to 350°F. Open … Continue reading
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