Spinach Salad
with crispy prosciutto, Roquefort cheese & sherry-shallot vinaigrette 

4 Servings

4 slices of paper-thin prosciutto (about 3-4 inches in diameter)
5 ounces baby spinach, cleaned and stems removed
4 ounces Roquefort cheese, crumbled

•     Preheat oven to 350⁰.

•     Line a flat baking sheet with paper towels and distribute prosciutto slices evenly on pan.

•     Place another baking sheet on top of the prosciutto.

•     Bake for 13 minutes, until the fat has rendered and the prosciutto is crisp.

•     Let cool.

Sherry-Shallot Vinaigrette

2 shallots, finely minced
1/2 cup sherry vinegar
1 T red wine vinegar
3/4 cup plus 2 T Canola oil, and additional for filming pan
1/4 cup molasses
Salt and freshly ground black pepper to taste

•     Heat sauté pan over medium heat.  Add enough Canola oil to film pan.

•     Add shallots and cook until caramelized (translucent and browned).  Let cool.

•     Mix shallots with remaining ingredients (adding Canola oil in increments) until incorporated.     

•     You may not wish to use the entire measure of Canola oil; taste as you mix.

•     Season to taste with salt and pepper.

To Serve

Lightly dress spinach with vinaigrette, tossing to incorporate well.  Do not let spinach get soggy.
Divide spinach between serving dishes.  Sprinkle with crispy prosciutto and crumbled Roquefort.

©2003 Tarbell’s