Spinach and Prosciutto Salad
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.
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INGREDIENTS
Nutrition- 2tablespoons balsamic vinegar
- 1teaspoon dark sesame oil
- 1teaspoon extra virgin olive oil
- 1(6 ounce) package washed Baby Spinach
- 1⁄4teaspoon black pepper
- 2ounces thinly sliced prosciutto
- 1⁄4cup goat cheese, crumbled
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DIRECTIONS
- Combine first 3 ingredients in a small bowl, stirring with a whisk.
- Place spinach in a large bowl.
- Drizzle with half of oil mixture.
- Add pepper; toss well to coat.
- Arrange prosciutto slices evenly on each of 6 salad plates.
- Top each serving with 1 cup spinach mixture.
- Drizzle evenly with the remaining oil mixture.
- Sprinkle each serving with 2 teaspoons cheese.
- Serve immediately.
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