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Amount per serving
- Calories: 285
- Calories from fat: 38%
- Protein: 12g
- Fat: 12g
- Saturated fat: 4g
- Carbohydrate: 37g
- Fiber: 5.2g
- Sodium: 491mg
- Cholesterol: 25mg
- 20 prunes (8 oz. total)
- 1/2 cup fresh chèvre (goat) cheese
- 3 ounces thin-sliced prosciutto cut into 1- by 6-inch strips
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 quarts (about 8 oz.) baby spinach leaves, rinsed and crisped
- Salt and pepper
- 1. Slit prunes lengthwise down 1 side and remove pits. Squeeze prunes from ends to open slits, and fill equally with cheese. Press prunes to close around cheese. Wrap a piece of prosciutto around each prune, securing with a toothpick. Place prunes in a 10- by 15-inch pan.
- 2. Bake in a 450° oven until proscuitto is well browned, about 10 minutes (about 6 minutes in a convection oven); after about 4 minutes, use a wide spatula to ease prunes loose from pan and turn over.
- 3. Meanwhile, in a bowl, combine oil and vinegar. Add spinach and mix gently, seasoning to taste with salt and pepper.
- 4. Spoon spinach mixture onto plates. Remove toothpicks from prunes and set an equal number on each salad.
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