1. Melt butter with a drizzle of oil in a large pan over medium high heat. Fry prosciutto until crispy. Remove from pan, and set aside on paper towels.
2. Add shallot to pan, cook for 4-5 minutes until softened. Add beans, stock, mustard and season to taste.
3. Simmer until liquid is reduced by half (5 minutes), add dates and continue to simmer further until beans are creamy and thickened (3 - 5 minutes).
4. Gently stir through parsley and vinegar to taste, adjust seasoning.
5. Serve topped with crispy prosciutto, rocket leaves, and parsley.
Cook's Notes
Swap prosciutto for bacon or crispy sage leaves for a vegetarian option
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
