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.
