Blackberries, prosciutto, and Manchego may sound like an unusual combination, but here they blend in three-part harmony. Prep and Cook Time: 20 minutes. Notes: You can substitute strawberries or raspberries for the blackberries if desired.
2 ounces thinly sliced prosciutto
1 tablespoon balsamic vinegar
5 teaspoons extra-virgin olive oil
1 teaspoon coarse-grain mustard
Salt and freshly ground pepper
6 ounces (2 qt.) baby spinach leaves
2 cups fresh blackberries (see notes)
2 ounces Manchego cheese
How to Make It
Cut prosciutto crosswise into 1/2-inch strips. In a 6- to 8-inch pan over high heat, stir prosciutto until crisp and well browned, about 5 minutes. Drain on paper towels.
In a large bowl, whisk together the vinegar, oil, and mustard. Season with salt and pepper to taste. Add spinach and blackberries and mix gently to coat.
Using a vegetable peeler or cheese slicer, shave thin slices of the cheese over salad. Add prosciutto. Mix gently.
Note: Nutritional analysis is per serving.
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