Recipe by MarieRynr
This dish was created to combine two of the foods I enjoy most, leafy greens and figs.
Top Review by Obsidienne
This recipe is awesome. I did make substitutions based on what I had available, and it was still amazing so I can't wait to try it once I can find fresh figs!<br/><br/>I didn't have chicken stock, so I used 1/4 cup and a bit of water. I halved the honey. No figs, so I used six dried organic apricots, and pecans instead of the walnuts. I doubled the prosciutto, since I love it. I put several dollops of goat cheese on top once I'd tossed the hot dressing with the spinach, then sprinkled the pecans on top. So good.
- 12 ounces fresh spinach
- 1⁄4 cup olive oil
- 3 tablespoons minced shallots
- 1 1⁄2 tablespoons minced garlic
- 1⁄2 cup julienned red onion
- 2 ounces prosciutto, diced small
- 2 tablespoons honey
- 1 cup chicken stock
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup extra virgin olive oil
- 6 sliced fresh figs
- kosher salt
- freshly ground white pepper
Directions See How It's Made
- Clean and rinse the spinach leaves and keep them in the fridge until ready to use.
- In a medium saute pan over medium high heat, add the olive oil, shallots and garlic.
- Cook, stirring, 45 seconds.
- Add the red onion and cook, stirring, one minute longer.
- Add the proscuitto and toss just until hot.
- Add the honey, bring to a boil, reduce heat and simmer for 2 minutes.
- Add the chicken stock and vinegar to the pan to deglaze, scraping up any flavorful bits stuck to the bottom of the pan.
- Bring to a boil, reduce the heat and simmer until the luquids are reduced by one quarter, about 5 minutes.
- Remove the pan from the heat, drizzle in the extra virgin olive oil, add the sliced figs and salt and pepper to taste, and stir.
- Distribute the spinache leaves among the serving places.
- Spoon some of the warm ham and fig vinaigrette over each serving.