Spinach Salad With Pineapple, Prosciutto and Shallot Dressing |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I can't wait to try this from the Sun-Sentinel, Feb. 28, 2008. The note above the recipe says that This is a play on the original spinach salad; it can be served as a starter or offered alongside roasted chicken, pork or duck. The addition of pineapple adds sweetness and body. Baby arugula leaves would work well instead of spinach. Ingredients:
5 tablespoons extra virgin olive oil |
1/2 cup shallot, finely chopped, about 3 medium shallots |
salt, to taste |
1/4 cup white wine vinegar |
1 teaspoon sugar |
black pepper, to taste |
5 -6 ounces baby spinach, 4-5 cups |
1 cup pineapple, diced, 1/2 inch |
2 ounces prosciutto, thinly sliced, cut into strips 1/2 - 1/4 inch wide and 2 inches long |
Directions:
1. Heat 1 tablespoons oil in a nonreactive small saute pan or skillet over medium heat.
2. Add the shallots and reduce the heat to medium-low.
3. Add salt and cook 4-5 minutes, until the shallots soften.
4. Remove the pan from the heat and add the vinegar, then return to the heat and add the sugar and then the pepper.
5. Whisk in the rest of the oil; taste and adjust seasoning as needed; remove the pan from the heat and keep warm; set aside.
6. Divide the spinach among the plates.
7. Divide the pineapple and prosciutto strips evenly among the plates, placing them on top of the spinach.
8. Spoon the warm dressing over each salad and serve immediately.
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