This recipe is from Cooking Light Magazine (May 2008)
Ingredients
Array
(
[0] => Array
(
[3811343a-2f91-4734-ddfe-758fd4226cc6] => Array
(
[title] => vinegar, balsamic
[ingredientid] => 34569
[ingredientuuid] => 3811343a-2f91-4734-ddfe-758fd4226cc6
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => balsamic vinegar
[componentid] => 0
[method] =>
)
[6ea33170-deaa-5274-d5f0-4bc8be216c90] => Array
(
[title] => oil, sesame
[ingredientid] => 22516
[ingredientuuid] => 6ea33170-deaa-5274-d5f0-4bc8be216c90
[quantity] => 1.00
[measure] => teaspoon
[title_custom] => dark sesame oil
[componentid] => 0
[method] =>
)
[ab613628-8dc5-4bc4-29f9-28e48fed8bea] => Array
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[title] => oil, olive, extra virgin
[ingredientid] => 22450
[ingredientuuid] => ab613628-8dc5-4bc4-29f9-28e48fed8bea
[quantity] => 1.00
[measure] => teaspoon
[title_custom] => extravirgin olive oil
[componentid] => 0
[method] =>
)
[e8b51458-cea5-3ef4-e1a5-8e31ffb0df31] => Array
(
[title] => spinach, baby, fresh
[ingredientid] => 31477
[ingredientuuid] => e8b51458-cea5-3ef4-e1a5-8e31ffb0df31
[quantity] => 1.00
[measure] => each
[title_custom] => (6-ounce) package washed baby spinach
[componentid] => 0
[method] =>
)
[7b888e25-4007-2654-1d38-1cfe0c845908] => Array
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[title] => pepper, black
[ingredientid] => 23878
[ingredientuuid] => 7b888e25-4007-2654-1d38-1cfe0c845908
[quantity] => 0.25
[measure] => teaspoon
[title_custom] => black pepper
[componentid] => 0
[method] =>
)
[a7c8c0a3-70d6-5c64-a12e-009d169811e6] => Array
(
[title] => pork, prosciutto, sliced
[ingredientid] => 25346
[ingredientuuid] => a7c8c0a3-70d6-5c64-a12e-009d169811e6
[quantity] => 2.00
[measure] => ounces
[title_custom] => Parma prosciutto
[componentid] => 0
[method] => thinly sliced
)
[16f5a31b-dd31-a0a4-39ba-e23f7b6ce5f2] => Array
(
[title] => cheese, goat, soft
[ingredientid] => 7267
[ingredientuuid] => 16f5a31b-dd31-a0a4-39ba-e23f7b6ce5f2
[quantity] => 0.25
[measure] => cup
[title_custom] => (1 ounce) goat cheese
[componentid] => 0
[method] => crumbled
)
)
)
-
2 tablespoons balsamic vinegar
-
1 tsp dark sesame oil
-
1 tsp extravirgin olive oil
-
1 (6-ounce) package washed baby spinach
-
1/4 tsp black pepper
-
2 ounces Parma prosciutto thinly sliced
-
1/4 cup (1 ounce) goat cheese crumbled
Recipe Method
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.
3. Drizzle evenly with the remaining oil mixture. Sprinkle each serving with 2 teaspoons cheese. Serve immediately.