Prosciutto and Spinach Salad
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Prosciutto and Spinach Salad

Prosciutto and Spinach Salad

Ingredients

Method

  • 2 tbsp olive oil
  • 3 slices of prosciutto
  • 4 thin slices of ciabatta
  • 200g baby spinach leave
  • 1 big tomato, chopped and de-seeded
  • 1 tbsp chopped chives
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Salt and pepper
  • To make the salad, heat up a frying pan with a small splash of oil, and fry the prosciutto for one minute on each side, and then drain on kitchen paper. In the same pan, place the ciabatta slices, and fry until golden.
  • Place the spinach leaves and the tomato into a bowl. Pop the dressing ingredients into a small bowl and mix well, before pouring over the salad and tossing to cover. Pile the salad onto a plate, and top with the bread and ham.
10 mins
1 serving
This recipe pairs perfectly with the Tenuta Viglione 'Mailoche' Rosé 2017 from Puglia, Italy.

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