Baby Spinach Salad with Apples, Cashews and Prosciutto

By • January 13, 2011 • 1 Comments

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Author Notes: I recently made duck prosciutto (I followed the Michael Ruhlman Charcuterie recipe) for "Charcutepalooza". Duck prosciutto is very rich (fatty), and I like putting it in a salad with sweet and crunchy apples to balance out this richness. You can use any type of prosciutto (or substitute smoked duck breast- D'Artagnan makes a good one) in this recipe if you don't happen to have duck prosciutto on hand :)WinnieAb

Serves 2

  • 2-3 cups loosely packed baby spinach
  • 1 crunchy apple, preferably a Honeycrisp or Fuji, peeled if not organic and thinly sliced
  • 1/4 cup raw cashews
  • 10-12 bite-sized, very thin slices of prosciutto (I used homemade duck prosciutto)
  • 1 small shallot, minced
  • 2 tablespoons olive oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons pure maple syrup
  • sea salt and fresh ground black pepper- to taste
  1. Toss the salad ingredients (spinach, apple, cashews, prosciutto) in a medium bowl.
  2. In a smaller bowl, mix the dressing ingredients (minced shallot, olive oil and rice vinegar and maple syrup) and pour over the salad.
  3. Sprinkle with sea salt and freshly ground black pepper before serving, if desired.
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Tags: Easy, Healthy, savory

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over 3 years ago Lizthechef

Love your ingredients and so admire your charcuterie skills!!