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Spinach Salad with Prosciutto Dressing

6 Tbsp. olive oil
1/4 cup chopped prosciutto (1 1/2 ounces)*
2 Tbsp. minced garlic
6 Tbsp. white wine
6 Tbsp. lemon juice
2 Tbsp. sugar

1 10 oz. bag fresh baby spinach leaves
2 1/2 cups fresh mushrooms, sliced
1/2 cup chopped walnuts
1/2 cup grated parmesan cheese (real Reggiano if possible)

Heat oil in a heavy small skillet over medium heat.  Add Prosciutto and garlic
and sauté for 3 minutes.  Add wine, lemon juice and sugar and simmer 5 minutes. 
Transfer to a bowl and cool completely.  Season to taste with salt and pepper.

Combine spinach, mushrooms, walnuts and cheese in a large bowl, toss with
enough dressing to coat.  Serve

*If Prosciutto is hard to find or too expensive try another type of salty ham
or even substitute pancetta or bacon.



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