Strawberry Spinach Salad with Crispy Proscuitto
Strawberry Spinach Salad with Crispy Prosciutto - A delectable salad filled with spinach and strawberries, and topped with prosciutto and homemade vinaigrette
For the Strawberry Rhubarb Vinaigrette
- 3/4 c. sliced rhubarb about 1 stalk
- 3/4 c. sliced strawberries
- 1/4 c. water
- 1 1/2 Tbsp. balsamic vinegar
- 4 fresh basil leaves slightly torn
- 1 tsp. honey
- 3 Tbsp. olive oil
- 1 Pinch of fresh ground pepper
For the Salad
- 2 thin slices prosciutto
- 4 c. spinach
- 1/2 c. sliced red onion
- 1 c. sliced strawberries
- 1 oz. plain goat cheese cut in small chunks
Make the vinaigrette first by stewing together the rhubarb, 3/4 c. sliced strawberries, and water. Cook over medium heat 5-10 minutes until rhubarb is softened. Remove from heat and let cool.
Pour 1/3 cup of the cooled rhubarb mixture into a small bowl and add balsamic vinegar, basil leaves, honey, olive oil, and pepper. Blend together using a stick blender or regular blender. Set aside.
Crisp the prosciutto: Preheat oven to 375° F. Line a small baking sheet with parchment paper and lay prosciutto slices flat onto the paper. Bake in hot oven 10 to 15 minutes. Remove from oven and let cool. Prosciutto will turn crispier as it cools.
Make the salad by tossing together the spinach and red onion and dividing it onto two large plates. Top with sliced strawberries, goat cheese, and crumbled prosciutto. Drizzle Strawberry-Rhubarb Vinaigrette on top. Enjoy!