Enjoyed this deliciously tart and savory salad for dinner. I wasn’t intending for it to be a masterpiece when I started to make it – I was simply using up ingredients in my fridge to make a simple dinner. But as it turns out it’s quite a winner, earning many kudos!
Raspberry Spinach Salad with Crispy Prosciutto, Cherries and Feta Cheese
The following serves 2:
- 1 bag of baby spinach
- Couple of slices of prosciutto, diced
- Handful of black cherries, sliced
- Handful of cherry or grape tomatoes, sliced
- 1 shallot, sliced thin
- Olive oil
- Raspberry vinegar
- Salt and pepper to taste
- Handful of sunflower seeds
- Feta cheese, crumbled
Cook the diced prosciutto over medium heat, turning often, until completely crisp. Once crisp, turn off heat and set aside.
Combine spinach, shallots, cherries and tomatoes in a large bowl. Season to taste with salt and pepper (go easy on the salt though because the prosciutto is also salty). Next, dress with olive oil and raspberry vinegar to your liking. Divide among plates and top with sunflower seeds, crispy prosciutto and feta cheese.
Use as much or as little of any of these ingredients to build your own perfect salad!
