â€œMy grandmother worked on the garde-manger station in Belgian Lion's kitchen, preparing all of the cold plates,â€� says Nathan Coulon. â€œShe taught me about plate presentation.â€�
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
How to Make It
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.
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.
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