Spinach and Prosciutto Salad

Submitted by Celeste!

"From the May 2008 issue of Cooking Light magazine. I use mozzarella or feta cheese just because we're not fans of goat cheese and I usually throw black olives on the salad as well."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 6

ingredients

• 2 tablespoons balsamic vinegar
• 1 teaspoon dark sesame oil
• 1 teaspoon extra virgin olive oil
• 1 (6 ounce) package washed Baby Spinach
• 1⁄4 teaspoon black pepper
• 2 ounces thinly sliced prosciutto
• 1⁄4 cup goat cheese, crumbled

directions

1. Combine first 3 ingredients in a small bowl, stirring with a whisk.
2. Place spinach in a large bowl.
3. Drizzle with half of oil mixture.
4. Add pepper; toss well to coat.
5. Arrange prosciutto slices evenly on each of 6 salad plates.
6. Top each serving with 1 cup spinach mixture.
7. Drizzle evenly with the remaining oil mixture.
8. Sprinkle each serving with 2 teaspoons cheese.
9. Serve immediately.