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Spinach and Prosciutto Salad

Yield 6 servings (serving size: 1 salad)
“My grandmother worked on the garde-manger station in Belgian Lion's kitchen, preparing all of the cold plates,� says Nathan Coulon. “She taught me about plate presentation.�

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dark sesame oil
  • 1 teaspoon extravirgin olive oil
  • 1 (6-ounce) package washed baby spinach
  • 1/4 teaspoon black pepper
  • 2 ounces thinly sliced Parma prosciutto
  • 1/4 cup (1 ounce) goat cheese, crumbled

Nutrition Information

  • calories 81
  • caloriesfromfat 58 %
  • fat 5.2 g
  • satfat 2.5 g
  • monofat 1.9 g
  • polyfat 0.6 g
  • protein 4.9 g
  • carbohydrate 4.2 g
  • fiber 1.4 g
  • cholesterol 13 mg
  • iron 1.2 mg
  • sodium 237 mg
  • calcium 51 mg

How to Make It

  1. 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.

  2. 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.