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.
cookinginsens
November 7, 2013 at 1:45 pmLooks wonderful.
bethfinke
November 7, 2013 at 12:22 pmLove everything about this recipe except for the sweet vinaigrette. Must be my taste buds, sweet or fruity dressings often ruin a salad for me. I’ll try it with some other topping. And PS: thanks for liking my blog post about Charlie Trotter, it led me to your terrific blog.
akiasi
November 6, 2013 at 9:43 pmAnother gorgeous photo! I love the subtle colors, which compliment the greens and other ingredients so wonderfully.