Wilted Spinach Salad With Balsamic-Honey Vinaigrette
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb baby spinach leaves
- 1⁄4 cup olive oil
- 1⁄4 lb prosciutto, cut in strips
- 1 garlic clove, minced
- 1 portabella mushroom cap, sliced
- 1⁄2 red onion, cut in rings
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 ounces gorgonzola
- salt
- pepper
directions
- Trim, wash and dry the spinach thoroughly and place in a salad bowl.
- Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, then add the mushrooms and onions. Saute mushrooms and onions until they are slightly brown and tender, about 3 minutes.
- Scrape the mixture on top of the spinach, return the pan to the stove.
- Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette.
- Pour the vinaigrette over the salad and top off with Gorgonzola. Season with salt and pepper, toss and serve.
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RECIPE SUBMITTED BY
Hello! I am a student at UC Berkeley currently studying political science/economy and French. I am interested in the state of labor reform in Western European countries.
I love to travel...but with the weakening dollar I have had to make do with living in Berkeley for the time being...although it has not been bad at all! I live just a few blocks from Chez Panisse (hopefully I will go someday...)and there are so many different cuisines here that I want to try! I most recently had Tibetan and Burmese food, yum!
I am almost 100% converted to organic and environmentally friendly products...stop buying plastic bottles, bring your own bags to stores, reduce waste!
Passions: politics, travel, San Francisco, Paris, fashion, shopping, reading, books, cafes, bookstores, museums, Chopin, Proust