Spinach and Prosciutto Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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“My grandmother worked on the garde-manger station in Belgian Lion's kitchen, preparing all of the cold plates,� says Nathan Coulon. “She taught me about plate presentation.� Ingredients:
2 tablespoons balsamic vinegar |
1 teaspoon dark sesame oil |
1 teaspoon extravirgin olive oil |
1 (6-ounce) package washed baby spinach |
1/4 teaspoon black pepper |
2 ounces thinly sliced parma prosciutto |
1/4 cup (1 ounce) goat cheese, crumbled |
Directions:
1. Combine first 3 ingredients in a small bowl, stirring with a whisk. Place spinach in a large bowl. Drizzle with half of oil mixture. Add pepper; toss well to coat.
2. Arrange prosciutto slices evenly on each of 6 salad plates. Top each serving with 1 cup spinach mixture. Drizzle evenly with the remaining oil mixture. Sprinkle each serving with 2 teaspoons cheese. Serve immediately.
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