Baby Spinach Salad with Apples, Cashews andĀ Prosciutto

January 13, 2011
5 Ratings
  • Serves 2
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

What You'll Need
  • 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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I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

1 Review

Lizthechef January 13, 2011
Love your ingredients and so admire your charcuterie skills!!