I love the way proscuitto changes when it is slightly warmed. It loses the waxy texture and it’s salty flavor is intensified.
Try it in this excellent main course salad; one that can easily come together in 10-15 minutes if you have the pantry ingredients on hand. A warm fire, a glass of Chianti and this salad are a heavenly combination!
PrintMain Course Spinach Salad with Prosciutto, Cannellini, and a Maple Vinaigrette
- Yield: serves 4
Ingredients
- 3 teaspoons maple syrup
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup light olive oil
- 1/2 teaspoon coarse ground black pepper
- pinch salt
- 1 bunch baby spinach (about 6 cups, stemmed)
- 1 can cannellini beans (drained and rinsed)
- 1/2 Small red onion (peeled and thinly sliced)
- 1 tablespoon butter
- 4oz thinly sliced prosciutto (cut into ribbons)
- 1/4 cup pine nuts
Instructions
In a small bowl, whisk vinaigrette ingredients together until blended. Place spinach, cannellini beans and red onion in a large bowl. Add vinaigrette and toss.
Melt butter in a small skillet over medium heat. Add the pine nuts and stir until fragrant, about a minute, then add the prosciutto and stir constantly, separating the ribbons, until it is warmed through, about 2 more minutes. Remove from the heat and let this mixture cool slightly before adding it to the salad and tossing to combine. Taste and season with salt and pepper if needed.