Warm Spinach, Fig, and Prosciutto Salad with Honey Balsamic Vina

Recipe by MarieRynr
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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